Flank Steak with Cilantro Salsa Verde Recipe
Flank Steak with Cilantro Salsa Verde Recipe photo by Taste of Home
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Flank Steak with Cilantro Salsa Verde Recipe

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Even though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 beef flank steak or top sirloin steak, 1 inch thick (about 1-1/4 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup salsa verde
  • 1/2 cup fresh cilantro leaves
  • 1 medium ripe avocado, peeled and cubed
  • 1 medium tomato, seeded and chopped

Nutritional Facts

1 serving: 263 calories, 15g fat (4g saturated fat), 54mg cholesterol, 571mg sodium, 8g carbohydrate (2g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat.


  1. Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes.
  2. Meanwhile, place salsa and cilantro in a food processor; process until blended. Slice steak thinly across the grain; serve with salsa mixture, avocado and tomato. Yield: 4 servings.
Originally published as Flank Steak with Cilantro Salsa Verde in Simple & Delicious August/September 2013, p21

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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mkaskela User ID: 6061564 229321
Reviewed Jul. 10, 2015

"Wonderful flavoring, easy to put together, and turns out beautifully. I will definitely make again."

Katisha User ID: 884706 150737
Reviewed Sep. 20, 2013

"My husband loved this. He wants me to make it again this week. Leftovers make great sandwiches."

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