• 1 {2 lb} Flank Steak or Skirt Steak
  • For the marinade: Juice of 1 lime (about 2 Tbsp)
  • 1 garlic clove, smashed
  • A handful of Cilantro
  • 1/4 cup Olive Oil
  • 2 tsp honey
  • 1/2 tsp Cumin
  • 1/2 tsp of Ancho-Chili Pepper
  • 1/2 tsp Red Pepper Flakes
  • Kosher Salt and Fresh Black Pepper, to taste


In a mini food processor, place the cilantro, garlic and lime juice and pulse quickly until chopped. Toss the remaining ingredients in with the cilantro/garlic/lime juice and pulse until combined.
Marinate flank steak for 30 minutes on the counter top, bringing the meat up to temp before grilling it.
Grill the flank steak 6-10 minutes per side on medium-high heat. I found that on my grill, on medium-high heat, 6 minutes per side is good for a medium-well done steak.

Serving Tips: Thinly slice steak and serve on a warm 4” soft corn tortilla. Layer also with shredded lettuce, salsa fresca {see recipe on following page} and top with low-fat shredded Monterey Jack cheese.
Makes 8 servings
Serving Size: 3.5oz


Calories 227.4
Fat 13.7g
Saturated Fat 4.4g
Cholesterol 1.1mg
Sodium 232.2mg
Potassium 434mg
Carbohydrate 1.7g
Fiber 0.1g
Sugar 1.6g
Protein 23.1g

Adapted from