Photo of Cuban flank steak with lime and fresh mango by WW

Cuban flank steak with lime and fresh mango

Total Time
45 min
25 min
10 min
This recipe, originally by Melissa Clark’s Dinner: Changing the Game, has been adapted for WW with permission.


Lime zest

1 tsp, finely grated

Fresh lime juice

2 Tbsp

Orange zest

½ tsp, finely grated

Fresh orange juice

¼ cup(s)

Olive oil

2 Tbsp


2 large clove(s)

Fresh oregano

1½ Tbsp, packed

Ground cumin

1½ tsp

Kosher salt

1¼ tsp

Black pepper

½ tsp, freshly ground

Uncooked lean flank steak

1½ pound(s)


2 item(s), ripe but firm, sliced

Fresh lime(s)

1 item(s), cut in 8 wedges


  1. In a blender, combine lime zest and juice, orange zest and juice, oil, garlic, oregano, cumin, salt, and pepper; blend until smooth.
  2. Reserve 2 Tbsp marinade for serving. Place steak in a wide, shallow bowl; pour remaining marinade over steak and let sit, uncovered, at room temperature while you heat grill (or cover bowl and refrigerate for several hours or overnight).
  3. Heat grill (or broiler) to high.
  4. Remove steak from marinade, brushing off any solid bits. Grill over direct heat (or under broiler), turning once, until desired degree of doneness, about 5 minutes per side for medium-rare.
  5. Thinly slice steak across grain and drizzle with reserved marinade; serve with mango slices and lime wedges.
  6. Serving size: 3 oz steak, 1/3 of a mango and 1 tsp marinade drizzle