1 Servings 15 min Cook
3/4 Tsp, ground Cumin
3/4 Tsp Garlic Powder
1/2 Tsp Paprika
1/4 Tsp Chili Powder
1/4 Tsp Onion Powder
1/4 Tsp Salt
0 Tsp Pepper
0 Tsp Cayenne Pepper
1 Tbsp Soy Sauce Made From Soy And Wheat (Shoyu)
3/4 Tsp unpacked Brown Sugar
1 Tbsp Orange Juice
1 1/2 Tsp Lime Juice
1 1/2 Tsp Olive Oil
8 Oz Beef Flank
Combine cumin, garlic powder, paprika, chili powder, onion powder, salt, pepper, and cayenne; mix well and set spice mix aside.
Combine soy sauce, brown sugar, orange juice, and lime juice, and mix well; set marinade aside.
Add 3 tablespoons of the spice mix to the marinade and whisk to combine.
Add steak and seal bag, removing excess air.
Marinate in the refrigerator 4 hours up to overnight.
When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a spice rub.
Discard marinade and pat steaks dry with a paper towel (just so steak is not wet, not to remove marinade/spices).
Rub steak evenly all over with Spice Rub and let rest at room temperature for 30-60 minutes.
Grease and preheat grill to medium-high heat.
Grill steak for 7 to 10 minutes per side, turning once, for medium-rare.
For medium or medium well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness.
Remove steak and let rest 10 minutes before thinly slicing against the grain on a diagonal.
