Instructions

• Zest the limes to measure 1 teaspoon of lime zest, then juice the 4 medium limes into a large zip-top bag. Add the 3 tablespoons soy sauce, the chopped green onions, the 2 tablespoons minced fresh ginger, and the 1/2 teaspoon red pepper flakes. Seal the bag and press out excess air so the marinade coats the bag’s interior.
• Add the 1½-pound flank steak to the bag, seal, and refrigerate for about 1 hour, turning the bag occasionally so the steak marinates evenly.
• About 10 minutes before grilling, heat the grill to high and clean and oil or spray the grates.
• Remove the steak from the bag and discard the marinade. Pat the steak dry with paper towels, then season both sides with kosher salt and freshly ground black pepper.
• Place the steak on the hot grill, cover, and cook, turning once, about 6 minutes per side or until it reaches your desired doneness. Check doneness with an instant-read thermometer (about 145°F for medium-rare and 160°F for medium).
• Transfer the steak to a cutting board, tent loosely with foil, and let rest 5–10 minutes. Slice the steak thinly against the grain and serve.