Steps
- Mix ½ cup of chopped cilantro, ⅓ cup of olive oil, ¼ cup of soy sauce, ¼ cup of orange juice, 2 tablespoons of lime juice, 2 tablespoons of white wine vinegar, 4 minced garlic cloves, and 1 deseeded, minced jalapeño.
- Add 2 teaspoons of chili powder blend, 1 teaspoon of ground cumin, 1 teaspoon of dried Mexican oregano, 1 teaspoon of ancho chili powder, 1 teaspoon of kosher salt, and ¼ teaspoon of black pepper.
- Coat 900g of flank steak in the marinade. Cover and refrigerate for 2-4 hours; do not exceed 8 hours.
- Heat a grill to 450°F / 230°C. Discard the marinade, pat the steak dry, and lightly oil it. Season lightly with salt and pepper.
- Grill with the lid closed for about 6-8 minutes per side, until the center reaches 145°F / 63°C.
- Rest for 5 minutes, then slice thinly across the grain.