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Export 10 ingredients for grocery delivery
In a large mixing bowl combine orange juice, olive oil, cilantro, lime juice, lemon juice, white wine vinegar, cumin, salt and pepper, jalapeno, and garlic; whisk until well combined.
Reserve ⅓ cup of the marinade; cover the rest and refrigerate.
Combine remaining marinade and steak in a large resealable freezer bag; seal and refrigerate for at least 2 hours, or overnight.
Preheat grill to HIGH heat.
Remove steak from marinade and lightly pat dry with paper towels.
Add steak to the preheated grill and cook for another 6 to 8 minutes per side, or until desired doneness. Note that flank steak tastes best when cooked to rare or medium rare because it's a lean cut of steak.
Remove from heat and let rest for 10 minutes. Thinly slice steak against the grain, garnish with reserved cilantro mixture, and serve.
Heat a large cast iron skillet (preferably cast iron grill pan) over high heat until hot. Add steak to the skillet and cook for 6 to 7 minutes per side, or until desired level of doneness.
125°F to 130°F internal temperature for RARE
135°F to 140°F internal temperature for MEDIUM RARE
145°F to 150°F internal temperature for MEDIUM to MEDIUM WELL
150°F internal temperature for WELL DONE
The FDA recommends that steak be cooked to an internal temperature of 145°F.