Cilantro Lime Steak with Umami Boost
This Cilantro Lime Steak with Umami Boost recipe features flank steak marinated in a flavorful cilantro-lime mixture, then seared to perfection and finished with extra fresh cilantro, lime juice, honey, and soy sauce for an extra kick of umami.
Equipment
- Non-reactive bowl or resealable bag
- Cast-iron skillet or grill
- Cutting board
- Foil
Ingredients
For the Steak & Marinade
- 1.5 lbs flank steak about 1-inch thick
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice from about 2-3 limes
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
For the 4 Flavor Boosts
- 1 teaspoon lime zest from 1 lime
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 2 tablespoons extra fresh cilantro, chopped
- 1 tablespoon extra fresh lime juice
Instructions
Prepare & Marinate
- Combine cilantro, lime juice, garlic, olive oil, cumin, chili powder, salt, and pepper in a non-reactive bowl or bag; mix well.
- Stir in lime zest and soy sauce to the marinade.
- Add steak to the marinade, ensuring it's fully coated, then refrigerate for 2-3 hours.
Cook the Steak
- Remove steak from the refrigerator and let it sit at room temperature for 15-20 minutes, then preheat a cast-iron skillet or grill to medium-high heat.
- Sear the steak for 3-5 minutes per side for medium-rare, discarding excess marinade.
- Drizzle honey over the steak during the final minute of cooking.
Finish & Serve
- Transfer the cooked steak to a cutting board, tent with foil, and let rest for 5-10 minutes.
- Slice the steak against the grain into thin strips and arrange on a platter.
- Sprinkle with extra fresh cilantro and lime juice before serving.
Notes
For best results, marinate the steak for at least 2 hours to allow the flavors to penetrate fully. Adjust chili powder to your spice preference. Resting the steak is crucial for juicy results.