It’s time to fire up the grill as the sunny days of summer are quickly approaching. This is a great meal to share with friends paired with refreshing margaritas.


  • 2 pounds flank or skirt steak
  • Olive oil
  • Kosher salt and freshly ground black pepper


  • 1/3 cup olive oil
  • 2 limes, juiced
  • 2 Tbsp cider vinegar
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 4 garlic cloves, minced (4 teaspoons)
  • 1/2 cup fresh cilantro, leaves and stems, finely chopped

Optional fixings

  • Chopped avocado
  • Lime wedges
  • Corn or flour tortillas (or lettuce wraps)
  • Shredded romaine
  • Salsa
  • Chimichurri

Add the olive oil, lime juice, vinegar, black pepper and cumin to a bowl or baking dish and whisk to combine. Stir in the garlic, jalapeño and cilantro. Place the steak in the marinade and turn to coat. Cover in plastic wrap and refrigerate for at least 4 hours or overnight.

Preheat the grill for high direct heat while reserving part of the grill for low, indirect heat. Remove the steak from the marinade and lightly brush off the garlic and cilantro. Sear the steak for 3-4 minutes on each side.

Once both sides are well seared, move the steak to the cool side of the grill. Test the doneness of the meat using a meat thermometer (120o F – rare | 140o F – medium | 160o F – well done). Tent with foil and let it rest for 10 minutes. Slice at an angle perpendicular to the grain.