Ingredients:

  • 1/2 cup (120 ml) orange juice, freshly squeezed
  • 1/4 cup (60 ml) lime juice, freshly squeezed
  • 1/4 cup (60 ml) soy sauce, low sodium preferred
  • 1/4 cup (60 ml) vegetable oil
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, Mexican oregano preferred
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of red pepper flakes (optional, for heat)
  • 1/4 cup (28 g) cilantro, finely chopped
  • 2 pounds (900 g) flank steak, skirt steak, or flap meat (arrachera) - trimmed of excess fat

Instructions:

  1. In a large bag or container, combine all marinade ingredients. Whisk to ensure everything is well mixed.
  2. Add the steak to the marinade, ensuring it's fully submerged. Seal the bag or cover the container and refrigerate for at least 4 hours, or preferably overnight.
  3. Preheat your grill to high heat. Clean the grates thoroughly with a grill brush.
  4. Remove the steak from the marinade and discard the marinade. Grill the steak for 4-6 minutes per side for medium-rare, or until the internal temperature reaches your desired doneness. Remember, carryover cooking will continue after you remove it from the grill.
  5. Let the steak rest for at least 10 minutes before slicing against the grain into thin strips.
  6. Serve immediately with your favourite toppings and sides.