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Easy Grilled Cilantro-Orange Flank Steak
Sweet orange juice, fresh cilantro, and warm cumin come together to tenderize this flank steak before it hits the grill. The bright citrus marinade breaks down the beef, ensuring a juicy, deeply flavorful center with a beautifully charred crust. You'll grill thick slices of red onion and sweet bell peppers right alongside the meat for a complete, colorful meal. It's an effortless way to upgrade your weekend cookout without spending hours over the hot grates.
Ingredients
- 1 lb beef flank steak, trimmed of fat
- 1 ⁄ 3 cup orange juice
- ¼ cup chopped fresh cilantro
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 4 cloves garlic, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 2 bell peppers (any color), cut in half, seeded
- 1 red onion, cut into ½-inch-thick slices
Instructions
- 1Score both sides of the flank steak by making shallow cuts about 1 inch apart in a crisscross pattern. Transfer the meat to a large resealable plastic bag. Scoring helps the citrus marinade penetrate deeper into the tough muscle fibers.
- 2Whisk the orange juice, fresh cilantro, red wine vinegar, olive oil, chopped garlic, cumin, coriander, salt, and red pepper flakes together in a small bowl. Pour the mixture over the beef, seal the bag tightly, and turn it a few times to coat the meat evenly.
- 3Place the bag in the refrigerator to marinate for 4 to 6 hours, flipping occasionally so the marinade penetrates all sides.
- 4Preheat your gas or charcoal grill to medium heat. Remove the steak from the bag and save the liquid. Brush the bell pepper halves and red onion slices with the saved liquid, then discard any remaining marinade. Discarding the rest prevents cross-contamination from the raw beef.
- 5Lay the steak on the grill, close the lid, and cook for 8 minutes. Flip the meat over and arrange the vegetables on the grates with their cut sides facing down.
- 6Close the lid and continue cooking for 9 to 13 minutes. Turn the vegetables occasionally until they're tender with a slight char. Cook the beef until it reaches your preferred doneness, aiming for 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
- 7Transfer the meat to a cutting board and let it rest for 5 to 10 minutes. The juices need time to redistribute for a juicier slice. Thinly slice the steak against the grain, cut the grilled bell peppers into strips, and serve alongside the charred onions.
Notes
- Slicing: Always slice flank steak against the grain to ensure the meat is tender and easy to chew.
- Make ahead: You can mix the marinade up to 2 days in advance and store it in the fridge until you're ready to add the steak.
- Safety: Never reuse the leftover marinade as a sauce unless you boil it vigorously for several minutes to kill any bacteria from the raw meat.
- Storage: Keep leftover steak and vegetables in an airtight container in the fridge for up to 3 days.