The secret to flank steak is to not overcook it. I suggest it should be cooked no further than medium rare or it will be extremely tough. Also, carve it on the bias. This makes it more tender.

I marinate my flank steak in a mixture that is more a paste than a liquid. This recipe offers a wonderful flavor to the meat. I serve it with warm tortillas and grilled vegetables.

FLANK STEAK WITH LIME MARINADE
Makes 4 servings

3 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil (I prefer Lucini brand.)
4 garlic cloves, thinly sliced
1 jalapeno chile, thinly sliced
2 teaspoons chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 ½ pounds flank steak
Salt

Mix the lime juice, oil, garlic, jalapeno, chile powder, cumin, and oregano in a shallow non-reactive (glass or ceramic) dish to make a thin paste. Coat the flank steak on both sides in the paste, cover with plastic wrap, and refrigerate for at least 2 hours and up to 8 hours.

Build a charcoal fire in an outdoor grill and let burn until the coals are covered in white ash. In a gas grill, preheat on High.

Scrape most of the seasoning off the steak. Lightly oil the grill. Season the steak with salt to taste. Grill the steak, turning once, until medium-rare, about 8 minutes. Transfer to a cutting board and let stand for 5 minutes. Using a long, thin knife, cut diagonally across the grain into thin slices. Serve immediately.