Flank Steak with Lime Marinade

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lime juice (from about 2 limes)
• 4 garlic cloves, thinly sliced
• 1 serrano pepper, cored, seeded if desired, and thinly sliced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 1/2 pounds flank steak

1. In a shallow dish, place the oil, lime juice, garlic, serrano, chili powder, cumin, and salt and stir until well blended.
2. Lay the flank steak in the dish and turn a few times until thoroughly coated.
3. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to overnight (the longer, the better), turning occasionally.
4. Lightly oil the grill grate and prepare a medium-high grill.
5. Pat the steak dry with paper towels.
6. Grill for about 8 to 10 minutes total, turning once, for medium-rare.
7. Transfer to a cutting board and let stand for 5 minutes.
8. Use a long, thin knife held at a slant to cut the steak across the grain into thin slices.
9. Serve immediately.
10. Be sure to thoroughly dry the steak by patting it with paper towels before you grill it.
11. If the steak is too moist, itll steam rather than sear, and you wont get a nice crust.

extravirgin olive oil, lime juice, garlic, serrano pepper, chili powder, ground cumin, kosher salt, flank steak

Taken from www.epicurious.com/recipes/food/views/flank-steak-with-lime-marinade-377883 (may not work)