# Lime-Marinated Flank Steak with Herb Salad

> Tender flank steak marinated in lime, orange, garlic, and balsamic vinegar, served with a fresh herb salad. Perfect for summer grilling.

**Prep time:** 20 minutes
**Inactive time:** 40 minutes
**Cook time:** 10 minutes
**Total time:** 1 hour 20 minutes
**Yield:** 4 servings
**Level:** Easy
**Storage:** Refrigerates 3 days

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## Ingredients

### For the steak and marinade:
- 1/4 cup fresh lime juice (about 3 limes)
- 1 orange, juiced
- 3 garlic cloves, smashed
- 3 tbsp 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 tbsp extra-virgin olive oil
- 2 limes, juiced
- Coarse salt and freshly ground black pepper

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## Shopping List

### 🥩 Meat
- [ ] 1 (2-pound) flank steak

### 🥬 Produce
- [ ] 4 limes (3 for marinade, 2 for salad - or 5 total to be safe)
- [ ] 1 orange
- [ ] 3 garlic cloves
- [ ] 1 small bunch flat-leaf parsley
- [ ] 1 small bunch basil
- [ ] 1 small bunch cilantro
- [ ] 1 small bunch tarragon

### 🧂 Pantry & Oils
- [ ] Balsamic vinegar (need 3 tbsp)
- [ ] Olive oil (need 1/2 cup)
- [ ] Extra-virgin olive oil (need 3 tbsp)
- [ ] Coarse salt
- [ ] Black pepper

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## Instructions

1. **Marinate the steak.** 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.

2. **Grill the steak.** 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.

3. **Make the herb salad.** 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.

4. **Serve.** Top sliced steak with herb salad and serve.

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## Serving Ideas

- With grilled vegetables and rice
- In tacos or fajitas
- Over mixed greens for a steak salad
- With roasted potatoes
- Sliced thin for steak sandwiches

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## Notes

- Slicing against the grain is essential for tender flank steak
- Let the steak rest after grilling to retain juices
- Can marinate overnight for deeper flavor
- Herb salad adds freshness and balances the rich meat
- Recipe courtesy of Danny Boome from Rescue Chef