Steve Freidkin, the chef at Texaz Grill in Phoenix, shared this technique with us for instantly "marinating" meat. By making small slashes in a diamond pattern over both sides of the steak, the flavors of the lemon and spices sink right in.
1 flank steak (1 1/2 lbs.)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
4 tablespoons melted unsalted butter
Juice of 1 lemon
1 medium onion, sliced into thirds
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
1 tablespoon olive oil
2 garlic cloves, minced
How to Make It
Heat a grill to high (450° to 550°). Using a sharp knife, score steak on a diagonal across the grain, making parallel lines about 1 in. apart. Turn steak and repeat to create a diamond pattern. Flip steak over and repeat scoring on the other side.
Combine 1 tsp. salt and the spices, then sprinkle all over steak. Drizzle meat with butter and lemon juice and rub flavorings into slits.
Grill steak, turning once, 8 minutes total for medium. Let rest. Mix onion and peppers with oil, garlic, and remaining 1/2 tsp. salt. Grill, turning often, until softened, 5 minutes. Cut vegetables into strips; serve with steak.