This tasty steak should be sliced on the bias, which is simply to cut the meat on a slight angle as opposed to straight up and down. This will keep the meat more tender. It's best cooked rare to medium, not well-done.
![[Credit: iStockphoto.com/PaulCowan]](https://www.dummies.com/wp-content/uploads/441325.image0.jpg)
Yield: 4 to 6 servings
Preparation time: 10 to 15 minutes; 30 to 60 minutes marinating time
Cooking time: 10 minutes
Spice meter: Mildly to moderately spiced
1/4 cup fresh lemon or lime juice
2 tablespoons soy sauce or water
2 tablespoons olive oil
1 clove garlic, minced or pressed
1/4 to 1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/8 to 1/4 teaspoon cayenne or ground chile pepper powder
1-1/2 pounds flank or skirt steak, top round steak, or London broil
In a flat shallow dish, combine the lemon juice, soy sauce, olive oil, garlic, chili powder, cumin, pepper, oregano, and cayenne.
Add the steak to the marinade and turn to coat. Marinate for at least 30 minutes or refrigerate and marinate up to 1 hour.
Preheat the broiler or grill.
Remove the meat from the marinade and pat it dry with paper towels. Broil about 6 inches from the heat, approximately 3 to 4 minutes per side for rare, 5 to 6 minutes per side for medium. Test for doneness with a knife or by using an instant-read thermometer. The temperature should be 125 to 130 degrees F for rare to medium rare, 140 to 145 degrees F for medium.
4Let the steak rest for about 3 to 5 minutes before slicing on the diagonal against the grain.
Trim any excess fat from around the edge of the meat with a sharp knife; leave any marbling or veins of fat that run through the steak intact. Choose a piece of meat that’s thick enough for grilling, a minimum of 1/2 to 3/4 inch thick.
Per serving: Calories 228 (From Fat 121); Fat 13g (Saturated 4g); Cholesterol 59mg; Sodium 417mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 24g.