Step 1

Make marinade: In a mixing bowl whisk together olive oil, orange juice, lime zest, lime juice, chipotle pepper, adobo sauce, chili powder, ancho chili powder, garlic, cilantro, cumin, coriander and sugar.

Step 2

Season mixture with salt and pepper to taste (I use about 1 1/2 tsp salt and 1 tsp pepper).

Step 3

Pour half of the mixture into a baking dish just large enough to fit steak, place steak over mixture and press into marinade. Cover top with remaining marinade and spread over to cover.

Step 4

Rest in fridge: Cover dish with plastic wrap, transfer to refrigerator to marinade for 2 - 8 hours.

Step 5

To cook on grill: Preheat a gas grill over moderately high high heat to about 450 degrees. Grill steak until it's reached desired doneness (see notes). Tip: I like to keep thinner portion of steak (if there is one) over a cooler area of the grill if possible, then the thicker portion right over the direct flame.

Step 6

Cook time will really vary based on the thickness of the steak, grill temp and outdoor temp, desired doneness etc. (it could take about 6 - 14 minutes, always use a thermometer to test for doneness inserting into thickest portion in the center. Thinner cuts will cook faster, thicker cuts will take longer).

Step 7

Tip: if you are serving in tacos (quesadillas, nachos, etc) then I recommend slicing strips into small pieces.