Tory’s Cilantro, Lime & Sea Salt Grilled Flank Steak

Yield 4 servings
3 ratings


  • 2 pounds beef flank steak trimmed and grill ready
  • 1 tablespoon sea salt
  • 1 tablespoon black pepper, freshly ground
  • 12 oz (1 jar) Tory’s Cilantro, Lime & Sea Salt Sauce, separated
  • 1/8 of a bunch fresh filantro, wash & chopped


  1. Remove the flank steaks from the package and lay them out flat on a sheet pan or large plate.  Season the beef evenly with ½ of the sea salt and ½ of the fresh ground black pepper.  Then, lastly, drizzle on 3 oz’s of the Cilantro, Lime & Sea Salt sauce.  Using a brush or the back of a spoon, evenly coat the sauce across the meat, covering it completely and from end to end.  Flip the flank steaks over and repeat the seasoning method process.  First salt, then pepper, then 3 oz sauce.
  2. If you plan on cooking the flank steaks soon, keep the beef on the sheet pan so the meat has a chance to temper, or come to room temperature.  Let the steak marinate for at least an hour.  You can keep the steaks out for up to 3 hours before you cook them.  Simply place a thin piece of plastic wrap tightly across the meat so they stay sealed and safe.  The steaks can be marinated from 1 to 24 hours ahead.  Since flank steaks are so thin, after 24 hours the meat starts to tighten up from the salt and lime juice, but larger or thicker cuts will get even better.
  3. Thirty minutes before you are ready to cook, pre-heat a grill so the coals become very hot and evenly spread.  Sear the steaks quickly on the hottest part of the grill for 60 seconds on each side.  If there is any marinade remaining on the sheet pan, swab the steaks through more of the marinade during the turns and return to the grill to concentrate the flavors.  Depending upon the thickness, your steaks should be ready within 2 to 4 minutes of total cooking time.
  4. Remove from the heat at rare to medium rare and let them carry over cook for an additional 2 to 3 minutes before slicing.  Slice the flank steak very thin at a 45-degree angle so the meat is juicy and tender.

Recipe Courtesy of James Beard Award Winning Chef Tory McPhail

Ingredients used in this recipe