Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
  • 3 garlic cloves, minced
  • 1 ½ tablespoons brown sugar erythritol (get it here)
  • 1 tablespoons chili powder
  • 2 teaspoons sea salt
  • 1 ½ teaspoons cumin
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • pinch crushed red pepper flakes
  • juice of 1 lime 
  • zest of one lime
  • 1 ½ to 2 pounds flank steak (I get all my meat here)
  • lime wedges, for serving
  • fresh cilantro, for serving
  • grilled corn salsa, optional for serving (get the recipe here)
  • guacamole, optional for serving (get the recipe here)

Instruction

  • In a small bowl, whisk together the olive oil, garlic, brown sugar, chili powder, cumin, paprika, red pepper flakes, lime juice, and lime zest.
  • Place the flank steak on a rimmed baking sheet, or in a large casserole dish.
  • Pour half of the marinade onto one side, pack it into the meat. Flip the meat over and do the same thing on the other side.
  • Refrigerate and let marinate, for 6 hours up to overnight. Take the meat out of the fridge and let it come to room temperature before throwing it on the grill.
  • Heat the grill over medium-high heat (450°F). Oil the grates.
  • Remove the steak from the marinade and place it on the grill.
  • Close the lid and cook for 7 to 8 minutes. Flip and cook for an additional 5 to 6 minutes on the other side, or until the internal temperature of the meat reaches 130 – 140°F. This will be medium rare – medium.
  • Remove the steak from the grill and let it rest for 10 minutes before cutting it.
  • Thinly slice the meat against the grain, and at a slight angle.