Ingredients:

  • 2 lbs skirt steak or flank steak
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce

Instructions:

  1. In a medium bowl or Ziploc bag, whisk together the orange juice, lime juice, olive oil, minced garlic, chopped cilantro, cumin, chili powder, salt, pepper, and Worcestershire sauce until emulsified.
  2. Place the steak into the marinade, ensuring it is fully submerged. Seal the bag, removing as much air as possible.
  3. Refrigerate the steak in the marinade for at least 4 hours, but no more than 8 hours.
  4. Preheat a grill or cast iron pan to high heat.
  5. Remove steak from marinade, letting excess liquid drip off, and sear for 3–5 minutes per side until internal temperature reaches 130°F (54°C) for medium-rare.
  6. Remove from heat and let the meat rest for 10 minutes before slicing.