Prep: 10 Mins | Total: 25 Mins
Serves: 4-6 servings
2 Pounds Flank, Hanger, or Skirt Steak, trimmed
2 Tablespoons Lime juice (Juice of 2 limes)
1/2 Cup Orange Juice (Juice of 1 to 2 small oranges)
4 to 6 cloves Garlic, minced (about 2 tablespoons)
1 Jalapeno, minced
3 Tablespoons Olive Oil
1 Tablespoon Chili Powder
1 Tablespoon White Vinegar
1 Cup Chopped Fresh Cilantro
To Taste Kosher Salt
To Taste Ground Black Pepper
1. Place the steak in a gallon-sized reusable bag. Add the lime juice, orange juice, garlic, jalapeño, olive oil, chili powder, white vinegar, cilantro, salt, and ground black pepper. Before tightly sealing the bag, remove any excess air.
2. Gently massage the steak in the marinade, ensuring it is fully coated and allow the steak to marinate in the refrigerator for at least two hours, or overnight.
3. Remove the steak from a reusable bag and discard the excess marinade. Heat a grill or grill a pan on high and once hot, cook the steak to your liking until it is done. After cooking allow the steak to rest for 5-10 minutes before slicing against the grain. Serve warm.