| 3 Fresh Limes, juiced | 1/2 tsp. Onion Powder |
| 1/2 c. Olive Oil | 1/2 tsp. Garlic Powder |
| 1/2 Soy Sauce | Several sprigs fresh thyme |
| 1 Tbs. Honey | 2lb. Flank steak |
| 1 tsp. Tabasco sauce | Ground Black Pepper |
Place first eight ingredients in gallon ziplock bag and mix well. Add steak and let marinade for at least two hours or up to overnight. When ready to cook, remove from marinade. Pat steak dry. Drizzle with olive oil and black pepper. Let it come to room temperature before cooking.
Place on hot grill and cook until medium rare. Only flip once. Don’t over cook or it will be dry and tough. Remove from grill, tent loosely with aluminum foil, let rest for 10 minutes and then carve very thin slices against the grain. Garnish with lime and thyme.
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