When I was pregnant with David, Justin lived in Erie, Pennsylvania for work. So my second and third trimester were primarily spent alone, but he was able to travel home most weekends!
I was still working behind the chair, and had family down to visit, AND I was anticipating the arrival of my first child, so the time flew.
My biggest craving, besides apples, during my pregnancy with David was steak and potatoes. I could not get enough steak or baked potatoes.
So a few times a week, I would fire up the grill, cook myself a steak, and bake a single potato in the oven. It was delicious!
I’m still a steak lover, and more recently I’ve tried my hand at flank steak. The first one I made was perfect. It was the perfect amount of pink and tasted so good. I’m actually not really sure how that happened because I typically don’t have success the first time around with something. Since then, I’ve tried a few different flavors, but I always crave this Chili-Lime flank steak. I love mexican flavors, so this pairs incredibly well with my all-time favorite Taco Salad from The Pioneer Woman.
I really prefer the flank to be more pink in the middle than what these photos show; I accidentally overcooked this one just a bit. Flank can be tough, so keeping it in the “medium” range of doneness is really ideal.

I found the recipe in Food Network Magazine, and only left out one ingredient.
A few tips for grilling flank steak:

Don’t overcook it, or i...