- 1 1/2 – 2pounds flank steak, pounded thin
- 2tablespoons olive oil
- 1/4cup reduced sodium soy sauce
- 1/4cup orange juice
- 2tablespoons lime juice
- 1tablespoon brown sugar
- 1teaspoon liquid smoke
- 1tablespoon ground cumin
- 1tablespoon garlic powder
- 2teaspoons smoked paprika
- 1 tsp EACH salt, chili pwdr, onion pwdr
- 1/2 tsp EACH pepper, cayenne pepper
For Serving (all of your favs below)
To a small plastic bag (or sealable container), add Spice Mix and whisk to combine. Set aside.
Add Marinade Ingredients to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak and seal bag, removing excess air. Marinate in the refrigerator 4-12 hours.
When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a Spice Rub.
Discard marinade and pat steaks dry with paper towel (just so steak is not wet, not to remove marinade/spices). Rub steak evenly all over with Spice Rub and let rest at room temperature for 30-60 minutes.
Grease and preheat outdoor grill to medium-high heat. Grill steak for 7 to 10 minutes per side, turning once, for medium-rare. For medium or medium well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness. *If you like your steaks rare then use HIGH heat so you can get the charred outside in less time.
Remove steak and let rest 10 minutes before thinly slicing against the grain on a diagonal.