Ingredients:

  • 2 lbs flank steak
  • 0.5 cup fresh-squeezed orange juice
  • 0.25 cup lime juice
  • 0.5 cup light Mexican lager
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp white vinegar
  • 6 cloves garlic, minced
  • 0.5 cup fresh cilantro, finely chopped
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • 1 tsp coarsely cracked black pepper
  • 1 medium jalapeño, seeded and minced

Instructions:

  1. In a large non-reactive bowl or a gallon-sized freezer bag, whisk together the orange juice, lime juice, light Mexican lager, soy sauce, and white vinegar.
  2. Stir in the minced garlic, chopped cilantro, toasted cumin, chili powder, dried oregano, black pepper, and minced jalapeño.
  3. Place the steak into the marinade, ensuring all surfaces are thoroughly coated. Seal the bag or cover the bowl.
  4. Refrigerate and allow the meat to marinate for 4 hours, as specified as the passive time in the article summary.
  5. Preheat a grill or heavy cast-iron skillet to high heat. Remove steak from marinade and discard excess liquid.
  6. Sear the steak for 5-7 minutes per side until an internal temperature of 130-135°F (medium-rare) is reached. Let rest for 10 minutes before slicing against the grain.