Flank Steak with Lime Marinade

My sister made this for us when we were in Colorado.  She paired it with creamy lemon fettuccine - it was delicious!  I made the steak just days after returning home.  I sauteed some red peppers and onions, and stuffed it all in a whole wheat wrap with additional fresh veggies.  The meat was so tender, and flavorful!  I cannot wait to make it again and place it on a salad! YUM!

*FYI - despite the peppers used, this marinade does not make the steak too spicy.  Both my boys ate it.

Recipe from Eva Longoria

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice (from about 2 limes)
2 garlic cloves, thinly sliced
1 Serrano pepper, thinly sliced
2 teaspoons chili powder
1 teaspoons ground cumin
1/2 teaspoon kosher salt
1 1/2 pounds flank steak

1. In a shallow dish, place 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. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to overnight (the longer, the better), turning occasionally.  (I just placed everything in a gallon sized Ziploc baggie.)
3. Lightly oil the grill grate and prepare a medium-high grill. Pat the steak dry with paper towels. If the steak is too moist, it'll steam rather than sear and you won't get a nice crust. Grill for about 8-10 minutes total, turning once, for medium-rare. Transfer to a cutting board and let stand for 5 minutes. Use a long, thin knife held at a slant to cut the steak across the grain into thin slices.