1/4 cup fresh lime juice
1 tablespoon pure chile powder (Ancho or Chipotle)
1 tablespoon Spanish paprika
1/4 cup olive oil
1 teaspoon minced fresh garlic
2 teaspoons kosher salt
1 tablespoon honey
1 large (about 2 pounds) flank steak
Whisk together all of the marinade ingredients until well mixed.
Trim the steak and place in a large reclosable top plastic bag. Pour in the marinade. Seal and distribute the marinade to evenly coat the beef.
Chill for at least 3 hours or as long as 24 hours.
Grill over a hot grill for 15 to 18 minutes, turning once. Allow to rest for 15 to 20 minutes before slicing into thin slices diagonally across the grain.
Serve with Rainbow Slaw and crunchy French Bread.
Serves 6 to 8.