Bright lime juice, garlic, and a hefty handful of fresh cilantro come together in a marinade that's punched up with cumin, chili powder, and smoked paprika for real depth. The flank or skirt steak soaks up all that flavor before hitting a screaming-hot grill, charring beautifully on the outside while staying juicy within. A short rest and a clean slice against the grain keeps every piece tender, and a scatter of extra cilantro and a squeeze of fresh lime at the table brings it all home. It's a naturally straightforward main to build a taco night, rice bowl, or salad around, and it fits neatly into a gluten free spread without any extra fuss. Simple, smoky, citrusy, and reliably good every time you fire up the grill.
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In a mixing bowl, whisk together the lime juice, olive oil, garlic, cilantro, cumin, chili powder, smoked paprika, salt, pepper, and jalapeño (if using) until combined.
Place the steak in a zip-top bag or shallow dish. Pour the marinade over the steak, turning to coat on all sides. Seal or cover and refrigerate for at least 1 hour and up to 4 hours — do not marinate longer, as the lime juice will begin to break down the texture of the meat.
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