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Grilled Flank Steak with Cucumber Lime Salsa

Spring is SUPPOSED to be here, but I’m not feeling it. It’s still cold and rainy, but the spring produce is coming in and I’m not going to ignore fresh cucumbers!

I had leftover roasted spaghetti squash and a nice piece of flank steak waiting to be be put to good use.


Grilled Flank Steak

  • ½ cup olive oil
  • 1/3 cup red wine vinegar
  • ¼ cup fresh lemon juice
  • ¼ cup soy sauce
  • 2 tablespoons Dijon mustard 
  • 1 tablespoon ground black pepper
  • 2 garlic cloves, minced
  • 1 flank steak
  • 1 Tablespoon of butter
  • salt and pepper
  • pre-heated grill pan

1. Combine first 7 ingredients in a resealable bag and marinate steak for a few hours.

2. Remove. Season with salt and pepper

2. Add butter to pan

3. Cook 4 minutes on one side, 3 minutes on the other. Meat thermometer should reach 140* for medium rare-medium.

4. Remove and let rest for 10 minutes. Then slice diagonally across the grain for maximum tenderness.

Cucumber Salsa

  • 1/2 English seedless cucumber
  • 1/4 cup of olive oil
  • zest of 1 lime
  • juice of 1 lime
  • 1 clove garlic
  • chopped fresh cilantro
  • salt and pepper

1. Dice cucumber

2. Add rest of the ingredients and stir to combine.

3. Serve over steak

30 Whole 30 Recipes

Monday 30th of December 2013

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