Coriander Flank Steak

Ground coriander is the quiet star here. It brings a warm, slightly citrusy, almost floral note that pairs naturally with the lemon juice and soy sauce in the marinade. Four hours (or overnight) in that mixture and the flank steak soaks up layers of flavor that a quick seasoning before grilling just can’t match.

Five minutes per side on a hot grill is all this cut needs. Flank steak is lean and thin, so it cooks fast and stays juiciest at medium rare to medium. Push it further and it tightens up.

Slice thin against the grain and finish with a shower of chopped fresh cilantro. The fresh herb echoes the coriander in the marinade (they’re from the same plant) and adds a bright, green pop to every bite.

Kitchen Tips

• Marinate at least 4 hours for real flavor penetration. Overnight is even better with flank steak since the acid in the lemon juice helps tenderize the tough fibers.
• Season with pepper AFTER removing from the marinade, right before grilling. Pepper in a long marinade can turn bitter.
• Let the steak rest 5 to 10 minutes before slicing. Cutting too soon means juice on the board instead of in the meat.

Variations

• Add a teaspoon of cumin to the marinade for a more Middle Eastern flavor profile.
• Swap the grill for a screaming-hot cast iron skillet if grilling isn’t an option.
• Serve sliced over a bed of arugula with shaved Parmesan and a lemon vinaigrette for a steak salad.