Ingredients:

  • 1 (approx. 700 g / 1.5 lb) Flank Steak, trimmed of silver skin
  • 1 tsp Coarse Sea Salt (Divided)
  • ½ tsp Freshly Cracked Black Pepper (Divided)
  • ½ cup Extra Virgin Olive Oil
  • ¼ cup Fresh Lime Juice (from 2-3 limes)
  • 2 Tbsp Soy Sauce or Tamari
  • 4 cloves Garlic, minced finely
  • 1 Tbsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika (optional, but recommended)
  • ½ tsp Red Pepper Flakes (adjust to heat preference)
  • 1 Tbsp Light Brown Sugar or Honey (for balancing acid)

Instructions:

  1. Prepare the Marinade: In a medium bowl, combine the olive oil, lime juice, soy sauce, minced garlic, oregano, thyme, smoked paprika, red pepper flakes, and brown sugar. Whisk until the sugar is dissolved and the marinade emulsifies slightly.
  2. Prep the Steak: Pat the flank steak thoroughly dry with paper towels. If the steak is very thick in parts, you may score it lightly (a few shallow cross-hatches) to allow the marinade to penetrate deeper.
  3. Marinate: Place the steak in a large Ziplock bag or non-reactive dish and pour the marinade over it. Ensure the steak is fully coated. Refrigerate for a minimum of 2 hours, and ideally 4–8 hours (do not exceed 10 hours).
  4. Temper the Meat: About 30–45 minutes before grilling, remove the steak from the refrigerator and the marinade. Pat it dry once more and allow it to sit at room temperature to promote even cooking. Discard the remaining marinade.
  5. Season: Just before grilling, lightly sprinkle the steak with the reserved salt and pepper.
  6. Preheat the Grill: Heat your grill to a fiercely high temperature. Clean the grates thoroughly and oil them lightly to prevent sticking.
  7. Sear: Place the steak directly over the hottest part of the grill. Cook for 4–6 minutes without moving it to develop a proper sear.
  8. Flip and Finish: Flip the steak once. Continue cooking, checking the internal temperature often with an instant-read thermometer. Remove when the internal temperature reaches 130–135°F (54–57°C) for medium-rare.
  9. Rest: Immediately transfer the steak to a clean cutting board. Tent it loosely with foil and let it rest for a full 10 minutes. This step is crucial for distributing juices and ensuring a tender finish.
  10. Slice Against the Grain: Identify the direction of the muscle fibers (the grain). Hold your sharp knife at a slight angle (45 degrees) and slice the steak thinly across the grain.
  11. Serve: Arrange slices and serve immediately, perhaps alongside Chimichurri or Garlic Aioli.