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Prepare the Meat- Poke the steak about ten times with a fork on both sides to allow the marinade to infuse quicker.
Make the Marinade - In a medium bowl, whisk together the chopped cilantro, green onions, olive oil, orange juice, orange zest, lime juice, lime zest, soy sauce, garlic, jalapeno, cumin, salt, black pepper, and chili powder.
Marinate the Steak - Add the steak to a resealable plastic bag or baking dish. Pour the marinade over the meat. Place it in the refrigerator for 60 minutes, flipping over halfway through. Do not let it marinate for over 8 hours.
Prepare the Grill - Preheat the grill over high heat at 400 to 450ºF (204 to 232ºC). Carefully grease the cooking grates using a paper towel dipped in oil and hold it with metal tongs.
Grill the Steak - Scrape any herbs or garlic chunks off the meat and allow the excess marinade to drain. Add the beef to the grill, and press down to get a good sear. Cook, uncovered, for 4 to 5 minutes. Flip and cook until the meat registers 125 to 130ºF (52 to 54ºC) for medium-rare, about 3 to 5 minutes.
Let it Rest - Transfer to a cutting board, cover, and rest for 10 minutes.
To Serve - Slice the meat against the grain, about ¼ to ½-inch thick. Serve with desired toppings and warmed tortillas.