Ingredients
2lbsflank steak
¼cupwhite wine vinegar
½lime,juiced
4large garlic cloves,minced
2tbspWorcestershire sauce
2tbsphoney
2tspsmoked paprika
2tspchili powder
1½tspkosher salt
1tspdried thyme
1tspcumin
1tspfreshly cracked pepper
½tspred pepper flakes,crushed
Preparation
In a dish large enough for the flank steak to lay flat, combine the vinegar, lime juice, garlic, Worcestershire sauce, honey, smoked paprika, chili powder, salt, thyme, cumin, ground pepper, and red pepper flakes. Mix together using a fork.
Once the marinade is mixed together, toss the steak in the marinade and turn a few times to make sure the surface area is coated.
Cover and place it in the fridge for at least 2 hours and as long as 8 hours.
Prepare a charcoal grill for 2-zone grilling, half is hot and the other half is warm.
Remove the steak from the marinade. Discard the marinade. Put the thickest part of the steak over the hottest side of the grill, and the thinner side over the warm zone.
Close the lid and sear for 7 minutes. Open the lid, flip the steak, close the lid. Cook for an additional 6 to 7 minutes. Meat should be medium to medium-rare.
Let the steak rest for about 5 to 10 minutes. Then, cut into thin slices, less than ½ inch thick, at a diagonal angle across the grain.
Arrange on a platter and serve. Enjoy!
