Ingredients:

  • 1.75 lb flank steak
  • 2 tbsp avocado oil
  • 0.33 cup fresh lime juice
  • 1 tbsp lime zest
  • 3 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 1 tbsp honey
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Prep the meat. Take the 1.75 lb flank steak and pat it dry with paper towels. Note: Surface moisture creates steam, which prevents a good crust.
  2. Mix the marinade. Whisk 0.33 cup fresh lime juice, 1 tbsp zest, 3 cloves minced garlic, 2 tsp chili powder, 1 tsp smoked paprika, 0.5 tsp ground cumin, 1 tbsp honey, 1 tsp kosher salt, and 0.5 tsp black pepper.
  3. Infuse the flavor. Place the steak and marinade in a large bag. Refrigerate for 4 hours. Note: Any longer and the texture might become slightly mealy.
  4. Temper the beef. Remove steak from the fridge 20 minutes before cooking to take the chill off.
  5. Heat the pan. Add 2 tbsp avocado oil to the skillet over medium high heat until it begins to shimmer and wisps of smoke appear.
  6. The big sear. Place the steak in the pan. Sear for 4 to 5 minutes until a dark, caramelized crust forms.
  7. Flip and finish. Turn the steak and cook for another 4 minutes until the internal temperature reaches 135°F (57°C) for medium rare.
  8. The essential rest. Transfer the steak to a cutting board. Tent loosely with foil for 10 minutes. Note: This allows fibers to reabsorb the juices.
  9. Slice thin. Find the grain (the lines of muscle fiber). Slice thinly against the grain at a 45 degree angle.
  10. Garnish. Pour any resting juices back over the meat and serve immediately.