Cilantro-lime Steak

Create an amazing, protein-filled dinner in under 40 minutes.

Chimichurri Steak
Andrew Purcell

This steak is marinated in a combination of lime juice, cilantro, and spices. The acid from the lime juice helps tenderize the meat, while adding delicious flavors. For best results, keep the steak in the marinade for at least 30 minutes, or up to 24 hours. 

If you’ve already put away your outdoor grill, don’t sweat it—you can grill this baby up on a grill pan on your stovetop.

Nutrition information (per serving)

Calories: 178; total fat: 8g; saturated fat: 3g; protein: 24g; carbohydrates: 5g; sugar: 1g; fiber: 1g; cholesterol: 77mg; sodium: 338mg

Recipe and photo by Jessica Fishman Levinson, M.S., R.D.N., C.D.N., of Nutritioulicious.

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Prep time

10 min.

Cook time

25 min.

  • 1 cup lime juice (approximately 5 limes) and zest of 2 limes
  • 1 bunch cilantro, roughly chopped ½ teaspoon curry powder
  • 3 scallions, roughly chopped
  • 1 pound shoulder steak (with tendon removed)
  • Salt and pepper, to taste

In a blender, combine lime juice and zest, cilantro, curry powder, and scallions. Puree.

 Place steak in resealable bag and pour half the marinade in bag to coat the steak. Reserve the other ½ cup of marinade. Let steak marinate for 30 to 45 minutes.

Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Remove steak from marinade, shaking off excess. Season with salt and pepper.

Grill steak until browned, 8 to 10 minutes per side for medium-rare (cooking time depends on thickness of steak). Transfer steak to a cutting board and let rest 5 minutes before thinly slicing against the grain.

Season reserved marinade with salt and pepper, and serve with sliced steak.