Broiled Steak

Half a cup of fresh lime juice, dried oregano, crushed garlic, and olive oil do all the real work here. An overnight soak (at least 8 hours) in this citrus-herb marinade breaks down the tough fibers of flank steak, turning an affordable cut into tender, flavorful strips.

The broiler does the rest in about 10 minutes. Five minutes per side, with the rack positioned 3 inches from the heat, gives you a charred exterior and a juicy pink center. Flank steak is lean, so those 10 minutes are not a suggestion. Go much longer and it dries out fast.

Slicing against the grain is essential for flank steak. Cut on a diagonal into thin strips and you get tender bites. Cut with the grain and you’re chewing for days. The serving suggestion of warm tortillas and guacamole makes this essentially a carne asada night.

Pro Tips

• Turn the steak in the marinade at least twice during the 8 hours so both sides get equal acid exposure
• Pat the steak dry before broiling; wet surfaces steam instead of searing
• Let the steak rest 5 minutes after broiling before slicing. The juices need time to settle back into the meat
• Use a sharp knife and slice as thin as you can manage for the most tender strips

Variations

• Grilled version: Skip the broiler and grill over high heat for 4 to 5 minutes per side for more smoke flavor
• Chipotle kick: Add 1 to 2 minced chipotles in adobo to the marinade for smoky heat
• Steak salad: Serve the sliced steak over mixed greens with avocado, cotija cheese, and a lime vinaigrette