Grilled Cuban Flank Steak

Ingredients

• 1 large piece of flank steak
• 1/3 cup fresh lime juice
• 1/4 cup olive oil
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 T soy sauce
• 1/2 tsp. ground chipotle chile powder
• 2 tsp. lime zest, optional

Directions

1. Stir together the marinade ingredients. Place the flank steak in a zip-top bag, pour the marinade over it, close the bag tightly, and refrigerate it for the day. If you’d like, the steak can stay in the marinade for up to 24 hours.
2. Before you grill, take the steak out of the refrigerator and allow it to come to room temperature. Rub the grill grates with an olive-oil-dampened paper towel, then heat a gas or charcoal barbecue grill to medium-high; your hand should only tolerate the heat briefly at that level.
3. Cook the steak until it reaches the doneness you like. For rare to medium rare, plan on about 4-5 minutes per side; for medium, cook about 6 minutes per side. Flank steak gets chewy if it goes beyond medium, so this is not the cut to forget on the grill. The exact timing will vary with the thickness of the steak, and an Instant Read Meat Thermometer is the safest way to check: for medium rare, aim for 140-145; for medium, aim for 155-160. The steak shown in the photo cooked for about 5 minutes per side.
4. Transfer the steak off the grill and rest it for about 5 minutes. If you need to hold in the heat, tent it with foil. Cut it across the grain and serve it hot, with fresh lime slices for squeezing over the meat.