Grilled Chipotle-Lime Flank Steak with Cilantro Chimichurri
Juicy flank steak marinated in smoky chipotle and zesty lime, grilled to perfection and topped with a fresh cilantro chimichurri sauce. This mexican-inspired grilling ready in about 25 minutes turns flank steak, lime juice, olive oil into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 350 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs flank steak
- 2 peppers, minced chipotle peppers in adobo sauce
- 3 tbsp lime juice
- 4 tbsp olive oil
- 3, minced garlic cloves
- 1 tsp ground cumin
- 1.5 tsp salt
- 1 tsp black pepper
- 1 cup, chopped fresh cilantro
- 2 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
Instructions
- Step 1: In a bowl, whisk together 2 minced chipotle peppers in adobo sauce, 3 tablespoons lime juice, 3 minced garlic cloves, 4 tablespoons olive oil, 1 teaspoon ground cumin, 1.5 teaspoons salt, and 1 teaspoon black pepper to create the marinade. Place 1.5 pounds flank steak in a large resealable bag and pour marinade over the steak, sealing and massaging the bag to coat. Refrigerate for at least 2 hours or up to overnight.
- Step 2: Preheat grill to medium-high heat (about 450°F). Remove steak from marinade and let excess drip off. Grill steak for 4-5 minutes per side, flipping once, until medium-rare (internal temperature 130-135°F) with nicely charred grill marks.
- Step 3: While steak rests for 10 minutes, prepare chimichurri by combining 1 cup chopped fresh cilantro, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 1 minced garlic clove, and 1/4 teaspoon red pepper flakes in a small bowl. Stir until combined and let flavors meld.
- Step 4: Slice steak thinly against the grain, drizzle generously with cilantro chimichurri, and serve immediately for a vibrant and smoky dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Chipotle-Lime Flank Steak with Cilantro Chimichurri take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Chipotle-Lime Flank Steak with Cilantro Chimichurri?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Grilled Chipotle-Lime Flank Steak with Cilantro Chimichurri?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Chipotle-Lime Flank Steak with Cilantro Chimichurri for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Chipotle-Lime Flank Steak with Cilantro Chimichurri?
Mexican grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
