| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 50 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup fresh lime juice (about 3 limes)
- 1 orange, juiced
- 3 garlic cloves, smashed
- 3 tablespoons balsamic vinegar
- 1/2 cup olive oil
- Coarse salt and freshly ground black pepper
- 1 (2-pound) flank steak, fat removed
- 1 small bunch flat-leaf parsley, leaves removed from stems
- 1 small bunch basil
- 1 small bunch cilantro
- 1 small bunch tarragon
- 3 tablespoons extra-virgin olive oil
- 2 limes, juiced
- Coarse salt and freshly ground black pepper
Instructions
- Place the lime juice, orange juice, garlic, balsamic vinegar, olive oil and salt and pepper. In a large plastic bag over a shallow baking dish. Add the steak and turn to coat both sides. Cover and refrigerate for 30 minutes, then pull from fridge and allow the steak to come to room temperature, about 10 minutes.
- Heat the grill to medium-high heat. Remove the steak from the marinade and season both sides with salt and pepper. Grill for 5 to 7 minutes on each side for medium-rare. Let rest 10 minutes. Slice the steak against the grain, into thin slices.
- Wash the herbs bunches and gently dry them with a kitchen towel. Remove the leaves from the herb bundles and place in a medium bowl. Whisk together olive oil and lime juice, and season, to taste, with salt and pepper. Toss the leaves with enough of the dressing to coat them lightly (you may not need all of the dressing). Season the salad with salt and pepper, to taste. Top sliced steak with herb salad and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 782 |
| Total Fat | 57 g |
| Saturated Fat | 13 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 52 g |
| Cholesterol | 154 mg |
| Sodium | 924 mg |
Reviews
One of the best fajita marinades I’ve ever used. Added a bit of pineapple juice, but otherwise unchanged. Fantastic.
We really liked this recipe. I used flap meat. It was a pretty easy marinade to put together and had great flavor.
Great flank steak recipe. We marinated the meat overnight and ended up with great flavor and very moist steak. Used the leftovers to make fajitas.
This was unbelievably flavorful. I was nervous after I started preparing and found comments that said it was bland….it was far from bland. I did marinate for 2 hours but otherwise followed the recipe (except I always add more garlic! My husband and adult son raved about it…and I’m with them. This is definitely a keeper!
Bland…no taste at all. Like the other user said, I had to really juice this up with hot sauce to make it at all palatable.
I found the meat was very bland. I had to add BBQ sauce!
I make this flank steak marinade all the time. It’s super-simple (especially if you have a lemon/lime hand juicer) and doesn’t need to marinate for too long to pick up the flavor. I usually marinate for a few hours.
didn’t like the taste of the vinegar and the lime it was to much for me. It smelled great tho
I made this as fajates and it was delicious. I didn’t change anything but did let it sit over night. Threw some sliced onions and at the very end some big chopped tomatoes. It was a great twist that was so easy and could feed a crowd.
Thank you!
Served with adobo mayo in torillas was fantastic. Leftover flank steak slightly warmed on griddle was just as good!