A simple overnight marinade, and a flurry of spices seared onto the meat brings back great memories of Portugal.
1/4 cup olive oil
3 cloves minced garlic
Juice of 1 lime
2 bay leaves
2-pound flank steak
Spice mixture:
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon granulated garlic
1/2 teaspoon cayenne pepper
1 teaspoon salt
In a small bowl, whisk together the olive oil, garlic and lime. Place flank steak in a roasting pan and pour half the marinade over. Turn and coat with the other half. Place bay leaves on top, cover and refrigerate 8 hours or overnight.
Heat up the grill.
Make spice mixture: Combine chili powder, cumin, garlic, cayenne and salt. Remove bay leaves from steak. Sprinkle half of the spice mixture on steak. Place spice-side down on grill to sear. Sprinkle remaining spices on other side. Flip and sear second side. Cover grill and cook about 10 minutes more. Remove to a cutting board, cover and let rest ten minutes.
Carve thin slices against the grain. Serves 4.