Lime-Marinated Flank Steak with Herb Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 782
- Total Fat
- 57
- Saturated Fat
- 13
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 52
- Cholesterol
- 154
- Sodium
- 924
- Total: 1 hr 20 min
- Prep: 20 min
- Inactive: 50 min
- Cook: 10 min
Ingredients
For the steak and marinade:
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
For the herb salad:
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
Directions
- 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.