Photo of Cuban Flank Steak with Fresh Herb Sauce by WW

Cuban Flank Steak with Fresh Herb Sauce

Total Time
1 hr 11 min
15 min
16 min
If you love mojitos, you’ll love the cocktail-inspired sauce for this well-seasoned flank steak recipe. It's a great entrée for backyard BBQs and pairs well with grilled peppers and onions, and corn on the cob. We call for 1 cup of fresh mint leaves, but a combination of both fresh mint and cilantro leaves is equally delicious. For a spicier sauce, use some of the jalapeño seeds for extra heat. Slice the steak against the grain for a tender bite. Leftovers make tasty steak sandwiches. You can also serve extra steak at room temperature over mixed greens with roasted red peppers, or in veggie-grain bowls.



4 large clove(s), minced

Steak seasoning

1 Tbsp

Lime zest

1 Tbsp, divided

Table salt

2 tsp, divided

Uncooked lean flank steak

1½ pound(s), washed, patted dry

Jalapeño pepper(s)

1 large, seeded, deveined*

Uncooked red onion(s)

½ small

Peppermint leaves

1 cup(s), or 1/2 cup each fresh mint and cilantro

Fresh lime juice

¼ cup(s)


¼ cup(s)

Olive oil

2 tsp


2 tsp


  1. Rub garlic, steak seasoning, 2 tsp lime zest, and 1 tsp salt all over steak; set aside for 30 minutes or cover and refrigerate for up to 12 hours.
  2. Meanwhile, place jalapeno, onion, mint, lime juice, water, oil, honey, remaining tsp salt, and remaining 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.
  4. Serving size: about 3 1/2 oz steak and 2 1/2 tbsp sauce


*Don't touch seeds with bare hands.