Ingredients:

  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 pounds flank steak
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges
  • Corn tortillas

Instructions:

  1. In a bowl, combine lime juice, orange juice, olive oil, garlic, cumin, oregano, chili powder, salt, and pepper.
  2. Place flank steak in a resealable bag or dish, pour marinade over it. Seal or cover and refrigerate for at least 2 hours.
  3. Heat grill to a high temperature (about 450°F/232°C).
  4. Remove steak from marinade, letting excess drip off. Grill for 5-7 minutes per side, or until desired doneness (135°F/57°C for medium-rare).
  5. Let steak rest for 5-10 minutes before slicing.
  6. Slice thinly against the grain, serve with chopped cilantro, lime wedges, and warm tortillas.