Ingredients:

  • 2 lbs flank steak, trimmed
  • 0.5 cup fresh lime juice
  • 2 tbsp apple cider vinegar
  • 0.25 cup low-sodium soy sauce
  • 0.33 cup olive oil
  • 1 tbsp honey
  • 4 cloves fresh garlic, minced
  • 0.5 cup fresh cilantro, chopped
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper

Instructions:

  1. Whisk the liquids. Combine the 0.5 cup lime juice, 2 tbsp vinegar, 0.25 cup soy sauce, 0.33 cup olive oil, and 1 tbsp honey in a large bowl. Note: Whisking thoroughly ensures the honey dissolves completely.
  2. Add the aromatics. Stir in the 4 minced garlic cloves, 0.5 cup chopped cilantro, 1 tbsp chili powder, cumin, smoked paprika, and pepper.
  3. Prep the beef. Place the 2 lbs flank steak in a gallon sized zip top bag.
  4. Marinate. Pour the liquid over the meat, squeeze out the air, and seal. Refrigerate for 4 hours to let the acid work its magic.
  5. Preheat the grill. Get your grates screaming hot, around 450°F (230°C). Wait until you see wisps of smoke before proceeding.
  6. Pat the meat dry. Remove steak from the bag and use paper towels to dry the surface. Note: Surface moisture causes steaming, which prevents a good crust.
  7. Sizzle and sear. Place steak on the grill. Cook for 5 minutes until a dark crust forms and the meat releases easily from the grates.
  8. Flip. Grill the other side for another 4 to 5 minutes.
  9. Check temperature. Use a digital thermometer to hit 135°F (57°C) for a perfect medium rare.
  10. Rest and slice. Transfer to a board for 10 minutes. Slice thinly against the grain to ensure maximum tenderness.