Trim the flank steak of excess fat, then pierce both sides of the meat with a fork. Place in a pie plate or in large Zip-lock bag.
Whisk the lime juice, oil, garlic, soy sauce, cumin, chili powder, brown sugar, and jalapenos in a medium bowl.
Transfer ¼ cup of the marinade into a small bowl and mix cilantro into the small bowl of marinade. Refrigerate until ready to use.
Pour the remaining marinade over the steak. Refrigerate for at least 30 minutes, or for as long as 4 hours.
When you are ready to cook, preheat your air fryer to 400°F (200°C) for 5 minutes. Remove the flank steak from the bag and discard the remaining liquid. Pat the steak dry using paper towels.
Place the steak in the air fryer and cook for 6 minutes, flipping halfway through Once it has reached your desired doneness, remove it from the air fryer and place it on a clean plate. Pour the cilantro mixture over the top and cover with aluminum foil. Allow it to rest for 5 minutes.
Slice the steak against the grain into strips. Serve with rice, potatoes, or tortillas.
Notes
Slicing:It's important to cut your flank steak against the grain of the meat. To do this, look at the long fibers of the meat and cut in the opposite direction, slicing through the long fibers. If you cut in the same direction as these lines then it will be difficult to chew the meat, but cutting in the opposite direction allows you to enjoy the tender steak.Storage:
You can refrigerate your leftovers in an airtight container for up to five days.
If you want to freeze this recipe, I recommend placing it in the freezer as soon as you add the marinade. Allow it to thaw in the refrigerator and then cook it according to the recipe directions.
You can also freeze the cooked meat for up to 3 months.
Reheating:To reheat, put it back in the air fryer for about five minutes, or until it is heated through.