Ingredients:

  • 1.5 lb flank steak, trimmed of excess silver skin
  • 1/4 cup extra virgin olive oil
  • 1/3 cup fresh lime juice
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp honey

Instructions:

  1. Whisk the olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, pepper, and honey in a bowl. Note: Make sure the honey is fully blended so it doesn't settle.
  2. Place the flank steak in a sealable bag and pour the marinade over the meat.
  3. Massage the bag for about 1 minute to ensure every inch of the steak is coated.
  4. Refrigerate the steak for at least 2 hours, but stop at 8 hours. Note: Too much lime juice will make the meat mushy.
  5. Preheat your grill to high heat (approximately 230°C).
  6. Clean the grates and lightly oil them with a paper towel dipped in oil to prevent sticking.
  7. Remove the steak from the bag and place it on the hot grates.
  8. Grill for 4–6 minutes per side, pressing down slightly with tongs until you see deep brown char lines.
  9. Use a thermometer to pull the meat when it hits 54°C (130°F) for medium rare.
  10. Transfer to a board and let it rest for 10 minutes.
  11. Slice the steak thin against the grain at a 45 degree angle. Note: Check [Serious Eats](https://www.seriouseats.com) for a visual guide on slicing against the grain to ensure maximum tenderness.