Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 1 tbsp honey
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1.5 lbs flank steak

Instructions:

  1. In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, minced garlic, salt, pepper, and red pepper flakes until the honey is fully dissolved.
  2. Place the flank steak in a ziplock bag and pour the marinade over it. Seal the bag, removing as much air as possible, and massage the marinade into the meat.
  3. Refrigerate for at least 2 hours (optimal: 6 hours), but do not exceed 24 hours.
  4. Preheat grill to high heat (approx. 450°F / 230°C). Clean and lightly oil the grates.
  5. Remove steak from marinade, letting excess drip off, and place on the grill. Cook for 4–5 minutes per side.
  6. Use a meat thermometer to ensure the internal temperature reaches 130°F (54°C) for medium-rare.
  7. Transfer the steak to a cutting board and tent loosely with aluminum foil. Let it rest for 10 minutes.
  8. Slice the steak perpendicular to the grain for maximum tenderness.