Now that we have everything we need, let’s walk through the steps to bring this dish to life. Remember, cooking is about enjoying the process as much as the result.

1. In a small bowl, whisk together lime juice, lime zest, olive oil, soy sauce, honey, garlic, cumin, chili powder, smoked paprika, salt, and pepper.
2. Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for more flavor.
3. When ready to cook, preheat your grill to medium-high heat. Remove the steak from the marinade, allowing excess to drip off, and discard the marinade.
4. Place the steak on the grill and cook for about 5-7 minutes on each side, or until it reaches your desired level of doneness. I like mine medium-rare, which is around 135°F internal temperature.
5. Once cooked, remove the steak from the grill and let it rest for about 5 minutes. This helps the juices redistribute throughout the meat, making it tender and juicy.
6. Slice the steak against the grain into thin strips, garnish with fresh cilantro, and serve immediately.

Don’t rush the resting time—it’s the secret to a juicy steak. And slicing against the grain? That makes all the difference in tenderness.