1) Make the marinade
Add chipotle peppers, adobo sauce, olive oil, lime juice, orange juice (if using), soy sauce, honey, garlic, cumin, smoked paprika, salt, and pepper to a blender or food processor. Blend until mostly smooth.
2) Marinate the steak
Place the steak in a zip-top bag or shallow dish. Pour the marinade over the steak and coat well. Refrigerate for 30 minutes up to 6 hours (2 to 4 hours is the sweet spot).
Before cooking: pull the steak from the fridge 20 to 30 minutes early so it cooks more evenly.
3) Cook it (choose one method)
Quick browning tip: Lift the steak from the marinade and pat it dry with paper towels. A drier surface means a better sear and less steaming.
Thickness tip: Flank steak can be thicker at one end. If yours is uneven, angle it so the thicker end sits on the hotter spot of the grill or pan, and start checking temperature there first.
Grill method
Preheat grill to medium-high heat (about 450 to 500°F). Clean and oil the grates. Place the steak on the grill, close the lid, and cook 4 to 6 minutes. Flip once, close the lid again, and cook another 4 to 6 minutes depending on thickness.
For best results, pull the steak at 125 to 130°F for medium-rare (it will rest up to 130 to 135°F), or pull at 135 to 140°F for medium (it will rest up to 140 to 145°F).
Skillet method
Heat a cast iron skillet over medium-high until very hot. Add 1 to 2 teaspoons neutral oil. Cook steak 4 to 6 minutes per side, flipping once.
If it is smoking aggressively, reduce heat to medium and keep going. Check temperature with an instant-read thermometer and use the same pull temperatures above.
4) Rest, slice, and serve
Transfer steak to a cutting board and rest 8 to 10 minutes. Slice thinly against the grain. Serve with lime wedges and cilantro if you want that extra pop.
Quick serving ideas: tacos with onion and cilantro, rice bowls with black beans and corn, steak salad with avocado, or quesadillas with melty Monterey Jack.
