Ingredients:

  • 1/3 cup soy sauce
  • 1/4 cup olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp brown sugar
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 2 lbs flank steak
  • 1 tsp kosher salt

Instructions:

  1. Whisk all marinade ingredients (soy sauce, olive oil, lime juice, apple cider vinegar, brown sugar, garlic, cumin, paprika, and pepper) in a bowl until the sugar is dissolved.
  2. Place the flank steak in a resealable bag and pour the marinade over it, squeezing out all excess air. Refrigerate for at least 4 hours, or overnight for maximum tenderness.
  3. Remove the steak from the refrigerator 30 minutes before grilling to bring it to room temperature.
  4. Preheat the grill to high (approximately 450°F / 230°C).
  5. Pat the steak lightly with paper towels and season with kosher salt.
  6. Grill for 5–7 minutes per side until a deep, mahogany char develops and the meat feels firm when pressed.
  7. Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes before slicing perpendicular to the muscle fibers (against the grain).