Ingredients
Scale
- 2/3 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 3 Tablespoons apple cider vinegar
- 3 cloves garlic, minced
- 1/2 cup finely chopped white onion
- 1/4 cup finely chopped cilantro leaves
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 1/2 teaspoon chili powder
- 1 (2-pound) flank steak or skirt steak
- Vegetable oil, for cooking
Instructions
- In a large sealable plastic bag or bowl, whisk together orange juice, lime juice, soy sauce, olive oil, apple cider vinegar, garlic, white onion, cilantro, cumin, paprika, dried oregano, chili powder, and 1 teaspoon kosher salt.
- Add the meat to the marinade, seal the bag, and refrigerate for at least 1 hour or up to 6 hours.
- When ready to cook, preheat a grill pan over medium-high heat and grease it with oil.
- Remove the steak from the marinade, discarding the marinade and any onion pieces. Place the steak on the pan and cook until it releases naturally from the pan, flipping once for desired doneness.
- Once cooked, remove the steak and let it rest for 5 to 10 minutes before slicing against the grain and serving.
Notes
Marinating the meat longer enhances the flavor.
Use a meat thermometer for perfect doneness.
Resting time is crucial for juicy steak.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 6g
- Sodium: 1500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 56g
- Cholesterol: 140mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.