Ingredients:

  • 1/2 cup (120 ml) freshly squeezed orange juice
  • 1/4 cup (60 ml) freshly squeezed lime juice
  • 1/4 cup (60 ml) olive oil
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1 tablespoon (15 ml) soy sauce (low sodium recommended)
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) ground cumin
  • 1 teaspoon (5 ml) dried oregano
  • 1/2 teaspoon (2.5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) chili powder
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1/2 teaspoon (2.5 ml) salt (or to taste)
  • 2 pounds (900g) flank steak, trimmed of excess fat
  • Chopped cilantro (optional)
  • Diced white onion (optional)
  • Lime wedges (optional)

Instructions:

  1. In a large resealable bag or shallow dish, whisk together all marinade ingredients.
  2. Add the flank steak to the marinade, ensuring it's fully coated. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, or up to 8 hours, flipping occasionally.
  3. Preheat grill to medium-high heat (about 375-450°F or 190-230°C). Ensure grill grates are clean.
  4. Remove the steak from the marinade, letting excess marinade drip off. Discard the used marinade. Place the steak on the preheated grill and cook for 4-6 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C). Use an instant-read thermometer to check.
  5. Remove the steak from the grill and let it rest for 10 minutes before slicing against the grain into thin strips.
  6. Garnish with chopped cilantro, diced white onion, and lime wedges, if desired. Serve immediately as asada meat.