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.

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