Photo of Cuban Flank Steak with Fresh Herb Sauce by WW

Cuban Flank Steak with Fresh Herb Sauce

Points® value
Total Time
1 hr 11 min
15 min
16 min
If you love mojitos then you’ll love the cocktail-inspired sauce for this well-seasoned steak recipe.



4 clove(s), large, minced

Lime zest

1 tbsp(s), divided

Table salt

2 tsp(s), divided

Uncooked lean flank steak

1½ oz, washed, patted dry

Jalapeño pepper

1 large, seeded, deveined*

Red onion

½ small

Peppermint leaves

1 cup(s), or 125 ml (½ cup) each fresh mint and cilantro

Fresh lime juice

¼ cup(s)


¼ cup(s)

Olive oil

2 tsp(s)


2 tsp(s)


  1. Rub garlic, steak seasoning, 30 ml (2 Tbsp) lime zest and 5 ml (1 tsp) salt all over steak; set aside for 30 minutes or cover and refrigerate for up to 12 hours.
  2. Meanwhile, place jalapeño, onion, mint, lime juice, water, oil, honey, remaining 5 ml (1 tsp) salt and remaining 5 ml (1 tsp) lime zest in a food processor or blender; process to desired consistency and set aside (you can also chop this by hand for a chunky salsa-like consistency).
  3. Preheat grill to high. Add steak and cook for 8 minutes per side for medium, or longer to desired degree of doneness. Remove steak to a serving plate and cover loosely with aluminum foil; let rest for 10 minutes before thinly slicing against grain. Serve steak with sauce. Yields about 100 g (3½ oz) steak and 35 ml (2½ Tbsp) sauce per serving.


*Don't touch seeds with bare hands.