Step 1

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.

Step 2

Reserve ⅓ cup of the marinade; cover the rest and refrigerate.

Step 3

Combine remaining marinade and steak in a large resealable freezer bag; seal and refrigerate for at least 2 hours, or overnight.

Step 4

Preheat grill to HIGH heat.

Step 5

Remove steak from marinade and lightly pat dry with paper towels.

Step 6

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.

Step 7

Remove from heat and let rest for 10 minutes. Thinly slice steak against the grain, garnish with reserved cilantro mixture, and serve.

Step 8

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.

Step 9

125°F to 130°F internal temperature for RARE

Step 10

135°F to 140°F internal temperature for MEDIUM RARE

Step 11

145°F to 150°F internal temperature for MEDIUM to MEDIUM WELL

Step 12

150°F internal temperature for WELL DONE

Step 13

The FDA recommends that steak be cooked to an internal temperature of 145°F.