Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice (about 2-3 limes)
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 pounds flank steak, trimmed
  • Warm corn tortillas
  • Chopped onions, cilantro, and lime wedges for garnish

Instructions:

  1. In a mixing bowl, combine olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, pepper, and cilantro.
  2. Place the flank steak into a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish, ensuring the steak is well-coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
  3. Heat your grill to high heat (about 450°F/230°C).
  4. Remove the steak from the marinade and shake off excess liquid. Place the steak on the hot grill and cook for approximately 4-6 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C).
  5. Remove the steak from the grill and let it rest for 5-10 minutes before slicing to retain juices.
  6. Slice the steak against the grain into thin strips. Serve warm with tortillas and garnishes.