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
Place the steak in a gallon-sized resealable bag. Add the lime juice, orange juice, garlic, jalapeño, olive oil, chili powder, white vinegar, cilantro, salt, and ground black pepper. Remove any excess air before tightly sealing the bag.
Gently massage the steak in the marinade to coat. Allow the steak to marinate in the refrigerator for at least 2 hours, or up to overnight.
Remove steak from resealable bag and discard the excess marinade. Heat a grill or grill pan on high. Once grill is hot, cook steak until done to your liking. After cooking, allow steak to rest 5-10 minutes before slicing against the grain. Serve warm
You can make the marinade by placing all of the ingredients in a blender or food processor and pulsing together until homogenous.