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Cilantro-Orange Marinated Flank Steak
A bright citrus marinade transforms ordinary flank steak into a deeply flavorful main course. Fresh orange juice, chopped cilantro, and warm spices like cumin and coriander tenderize the beef while adding zesty notes. The steak grills alongside thick slices of red onion and sweet bell peppers for a complete meal. Serve the thinly sliced beef and charred vegetables for a relaxed weekend dinner or a casual backyard cookout.
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 one inch apart in a crisscross pattern. Transfer the meat to a large resealable plastic bag.
- 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 four to six hours. Flip the bag occasionally to ensure the marinade penetrates all sides.
- 4Preheat your gas or charcoal grill. Remove the steak from the bag and save the liquid. Brush the bell pepper halves and red onion slices with the saved liquid, then throw away any that is left over.
- 5Lay the steak on the grill over medium heat, close the lid, and cook for eight minutes. Flip the meat over and arrange the vegetables on the grates with their cut sides facing down.
- 6Close the lid again and continue cooking for nine to 13 minutes. Turn the vegetables occasionally until they are tender with a slight char and the beef reaches your preferred doneness, aiming for 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
- 7Let the meat rest briefly, then slice it thinly against the grain. Cut the grilled bell peppers into strips and serve them alongside the beef and charred onions.