Grilled Chili Lime Flank Steak

Ingredients

• 1 1/2 – 2 pound flank steak
• 1/4 cup white wine vinegar
• Juice from half lime
• 4 large cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons honey
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• 1 teaspoon freshly cracked pepper
• 1/2 teaspoon crushed red pepper flakes

Directions

1. In a shallow dish that can hold the flank steak in one flat layer, stir together the marinade ingredients: pour in the vinegar and lime juice, then mix in Worcestershire sauce, minced garlic, honey, chili powder, smoked paprika, thyme, cumin, salt, ground pepper, and red pepper flakes. A fork is all you need to bring it together.
2. Add the steak to the dish and turn it over a few times so the marinade reaches the whole surface. Cover the dish, transfer it to the fridge, and let it marinate for at least 2 hours or up to 8 hours.
3. Set up a charcoal grill for two-zone cooking, with one half hot and the other half warm. You’ll know the hotter side is ready when your hand can hover above it for only a second or two.
4. For a gas grill, bring it to 450 degrees F with 2 burners on, which should take about 10 minutes. Lower one burner to medium so you have 2 different heat zones.
5. Lift the steak out of the marinade and throw the marinade away. Place the thickest section of the steak on the hottest part of the grill, with the thinner end over the warmer area. Cover the grill and sear for 7 minutes. Raise the lid, turn the steak over, cover again, and cook for another 6 to 7 minutes. The steak should land around medium to medium rare.
6. Set the steak aside to rest for about 5-10 minutes. Slice it thinly, less than ½ inch thick, cutting diagonally across the grain. Transfer the slices to a platter and serve.