Bright citrus and garlic do all the heavy lifting here, soaking into flank steak until it's ready for a screaming-hot grill. The lime juice and cumin-spiked marinade work their way into the meat over a few hours, while smoky paprika and chili powder build a deep, charred crust once the steak hits the grates. A quick sear per side gets you those signature blackened edges, and a short rest keeps every slice juicy when you cut against the grain. Fresh cilantro and extra lime wedges at the table brighten each bite without needing anything beyond what's already in the pan. Simple ingredients, big flavor, and a technique-driven cook make this a reliable pick for a Paleo dinner rotation.
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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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