Ingredients:

  • 1/2 cup (120 ml) orange juice, freshly squeezed
  • 1/4 cup (60 ml) lime juice, freshly squeezed
  • 1/4 cup (60 ml) lemon juice, freshly squeezed
  • 1/4 cup (60 ml) olive oil, extra virgin
  • 4 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced (optional, for a bit of a kick)
  • 1 tablespoon soy sauce (low sodium)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon salt, or to taste
  • 2 pounds (900g) flank steak, skirt steak, or flap meat (arrachera), trimmed of excess fat
  • Chopped fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions:

  1. In a large resealable bag or shallow dish, whisk together all marinade ingredients until well combined.
  2. Place the steak in the marinade, ensuring it's fully submerged. Seal the bag or cover the dish and refrigerate for at least 2 hours, or ideally overnight. Turn the steak occasionally to ensure even marinating.
  3. Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Clean the grill grates thoroughly.
  4. Remove the steak from the marinade, letting any excess drip off. Discard the marinade. Grill the steak for 3-5 minutes per side for medium-rare (internal temperature of 130-135°F or 54-57°C) or longer for desired doneness. Watch carefully to avoid burning.
  5. Remove the steak from the grill and place it on a cutting board. Let it rest for at least 10 minutes before slicing. This is crucial for juicy steak!
  6. Slice the steak thinly against the grain. This will ensure tenderness. Arrange the sliced steak on a platter, garnish with fresh cilantro, and serve immediately with lime wedges.