There’s something about this recipe that just works on hot summer days. Granted there’s no law against making this on cool winter nights. Maybe it’s the limes, which remind me of margaritas, which are perfect for when the times are hot, but then I drink those in the winter too. So go ahead and make this whenever you damn well please. Have it for breakfast for all I care. All you need to know is that this flank steak recipe is quick, relatively cheap and most delicious.

Now most people think of flank steak as tough and chewy. But I’m here to tell you that it doesn’t have to be so. It’s mostly in the cooking, part in the cutting and all within your control. Let me explain. The lime makes for a good strong marinade. That helps break down the tough proteins in the meat. That’s half the battle. The next most important thing is to cut the steak thin and on an angle against the grain. By cutting on the angle you are separating the tough strands. As for cutting thin, I do that because that’s the way I like it.

Ready

• flank steak
• 2 or 3 limes, juiced
• olive oil
• 1 to 3 cloves garlic, crushed
• salt
• pepper

Set

• Plastic bag
• Fork

Go

1. Juice your limes and mix with a healthy poor of olive oil. Add salt, pepper, cilantro, and garlic. Adjust to taste. This is meant to be a strong marinade.
2. Tenderize your meat with a fork. Basically, just stab the hell out of it on both sides. I like to think of Norman Bates when I do this mostly so I can make that annoying screechy noise as I stab the lump of meat over and over again.
3. Put your meat in the plastic bag, add you marinade, shake and let sit in your fridge for up to three hours. If you want to prep this in the morning before you go to work, then use only one lime. Too long in too strong of a marinade and the meat will start to cook.
4. Crank your grill up to high and wait at least fifteen minutes until it is good and piping hot.
5. Throw the meat on the grill, turn once when it is half way there, and remove when it’s about to hit medium rare. How do you know when it’s medium rare. You can insert a meat thermometer and take it off when it hits 135 F. Remember that the meat continues to cook when you take it off the grill and will rise another 5 degrees or so.
6. Let the meat stand for five to ten minutes. Never ever cut your steak when it first comes off the grill. If you do, all the delicious juice will run out and you will be left with a dry tough chew.
7. Finally cut the flank steak against the grain and on a sharp angle. Don’t ask me why, but it is absolutely critical.

What you should know

Frequently I will add a few tablespoons of cilantro or rosemary when I have some laying around. Feel free to improvise as a little bit of herb can make for a nice variation.