First, in a bowl, stir together the chili powder, cumin, and all other dry ingredients.
Then, add the oil and lime juice, stirring to combine well.
Next, place the flank steak in a large plastic container. Pour the prepared marinade over the steak, turn the steak to coat all sides.
Cover tightly with a lid or plastic wrap and refrigerate overnight.
When you are ready to grill, heat your grill to high heat (around 400-425 degrees Fahrenheit).
Sear the steak (with the lid closed) for about 3 minutes, rotate clockwise and cook another 3 – 4 minutes.
Flip the steak, and repeat. Cooking 3 minutes, rotate, and cook 3 – 4 minutes until the steak has reached desired doneness.
Transfer the flank steak to a cutting board or large platter and cover with foil. Let the steak rest for 10 minutes.
Slice the steak AGAINST the grain and serve.
Notes
Nutritional value is estimated. Keep in mind that the full amount of oil is not consumed, so the calorie and fat values are less than shown.This recipe is considered low carb / keto without the addition of toppings, etc.