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Ingredients
- 1 2-lb flank steak, trimmed of visible fat and halved against the grain
- Juice 2 limes
- 2 cloves garlic, minced
- 3 tbsp fresh chopped cilantro
- 1 tbsp ground cumin
- 2 tsp sweet smoked paprika
- 1/2 tsp ground cayenne pepper
- 3 tsp olive oil, divided
- Note: the longer you marinate for the better - recommended at least 24 hours
Preparation
Step 1
Place two steak halves in a re-sealable bag.
In a small bowl, combine lime juice, garlic, parsley, cumin, paprika, cayenne and 2 tsp oil; pour into bag. Seal and massage bag to coat beef. Refrigerate for 2 hours or overnight (up to 48 hours).
Brush grill grate with olive oil and grill (3 mins each side on high and another 3 mins each side on low) OR heat remaining 1 tsp oil in a cast iron grill pan on medium-high. Add steak, 1 at a time, and cook for 2 to 3 minutes per side for medium-rare. Remove steak from pan, cover loosely with foil and let rest for about 3 minutes.
Slice across the grain into 1/4-inch slices.