Ingredients:

  • 700g flank steak, trimmed of silver skin
  • 60ml fresh squeezed lime juice
  • 30ml extra virgin olive oil
  • 15ml honey
  • 4 cloves garlic, minced into a paste
  • 5g chili powder
  • 2g smoked paprika
  • 1g ground cumin
  • 1g red pepper flakes
  • 6g kosher salt
  • 2g freshly cracked black pepper
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Prep the meat. Pat the 700g flank steak dry with paper towels.
  2. Score the steak. Use a sharp knife to lightly score a diamond pattern into the surface.
  3. Mix the marinade. Whisk 60ml lime juice, 30ml olive oil, 15ml honey, minced garlic, and all spices in a small bowl.
  4. Marinate the beef. Coat the steak in the mixture for at least 10 minutes at room temperature.
  5. Heat the pan. Set your skillet over medium high heat until it is wispy with smoke.
  6. Start the sear. Lay the steak into the pan away from you. Cook 4-5 minutes until a dark crust forms.
  7. Flip and finish. Flip the steak and cook for another 3-4 minutes until the internal temp hits 135°F.
  8. The big rest. Move the steak to a cutting board and let it sit for 10 minutes.
  9. Slice the steak. Cut against the grain into thin, velvety strips.
  10. Garnish and serve. Toss on the 1/4 cup of chopped cilantro and a final squeeze of lime.