Description
Flavorful marinated steak grilled to perfection, perfect for tacos, burritos, or served with sides.
Ingredients
Scale
- 2 – 2 ½ pounds flank or skirt steak
- ¼ cup EACH: lime juice AND orange juice (fresh)
- ¼ cup low sodium soy sauce
- 10 cloves garlic, pressed or minced
- 3 tablespoons high heat oil
- 2 teaspoons EACH: ground cumin, dried Mexican oregano AND chipotle chili powder
- ½ teaspoon kosher salt
- ½ cup cilantro (leaves + stems)
- 1 large onion, cut into 8 pieces
Instructions
- MARINADE: In a bowl, whisk together all the ingredients except the cilantro and onions in a medium bowl. Pour the marinade into a large dish or a heavy-duty zip top bag, add the cilantro and onion pieces. Add the meat to the dish (flip to coat both sides.) Cover the dish or zip bag and refrigerate for a minimum of 2 hours and up to 10 hours.
- PREHEAT: Remove the meat from the fridge about 30 minutes prior to grilling. Preheat the grill on medium-high heat (you want to aim for 450-475ºF.) Remove the steak from the marinade and discard. Prep the grill by cleaning and oiling the grates. Grill the steak for 3-5 minutes per side until it cooks to desired temperature (see notes for temps.) Allow the meat to rest for 5-7 minutes before slicing against the grain and serving.
Notes
For medium-rare: 130-135°F, Medium: 140-145°F, Medium-well: 150-155°F