Ingredients:

  • 1/2 cup freshly squeezed lime juice (about 4 limes)
  • 1/4 cup orange juice (about 1 orange)
  • 4 cloves of garlic, minced
  • 1/4 cup soy sauce
  • 2 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp ground black pepper
  • 1/2 tsp crushed red pepper flakes (optional for heat)
  • 1 bunch of fresh cilantro, chopped (for garnish)
  • 1.5 to 2 lbs flank or skirt steak

Instructions:

  1. In a bowl, whisk together lime juice, orange juice, garlic, soy sauce, olive oil, cumin, oregano, black pepper, and red pepper flakes.
  2. Place the flank or skirt steak in a large resealable plastic bag. Pour the marinade over the steak, seal the bag, and massage the marinade into the meat. Refrigerate for at least 2 hours (up to overnight for more flavor).
  3. Preheat the grill to high heat (around 450°F/232°C).
  4. Remove the steak from the marinade and discard the marinade. Grill the steak for 3-5 minutes per side, or until it reaches desired doneness (130°F/54°C for medium-rare). Use tongs to flip the steak, avoiding piercing it to retain juices.
  5. Remove the steak from the grill and let it rest for 5-10 minutes. Slice against the grain into thin strips.
  6. Garnish with fresh cilantro and serve with your favorite sides.