Step 1: Marinating the Flank Steak
- 6 tbsp fresh lime juice (approx. 2)
- 2 tbsp fresh orange juice
- 3 garlic cloves
- 1/2 tsp cumin seeds
- 1/2 tsp dried oregano
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 pound flank steak
To prepare the marinade, first juice the limes and orange. Measure and set aside.
Peel and coarsely chop the garlic. Place the garlic, cumin seeds, dried oregano, salt and pepper into a mortar and pestle and pound into a smooth paste. Stir in the citrus juice, bit by bit, to combine. Make sure to taste the marinade and adjust it to suit your tastes, if necessary.
Place the flank steak into a shallow dish coat with the marinade. Cover and transfer to the refrigerator. Let marinate for 3 to 4 hours.
Step 2: Grilling the Flank Steak
- Maldon salt (for finishing)
- freshly ground black pepper (for finishing)
- 1 lime (optional)
- hot sauce (optional)
When ready to cook, preheat your grill to high. Clean and then oil the grate with a paper towel that has been doused in oil.
Drain the flank from the marinade and lightly pat dry. Discard the marinade.
Place the flank steak diagonally onto the grill. Grill each side for approximately 4 minutes (for medium-rare) or until cooked to your liking.
Transfer to a tray lined with a rack and cover with vented foil to rest for a few minutes.
Once rested, slice the meat across the grain into 1/4" -inch thick slices. Sprinkle with Maldon salt and freshly ground black pepper to taste. Serve with fresh lime wedges and hot sauce, if desired.