Carne Asada Recipe

In a large bowl, combine the orange juice, soy sauce, cilantro, lime juice, vinegar, garlic, oregano, cumin, salt, pepper, and chili powder. Mix well to combine. (Reserve ¼ cup of the marinade for spooning over the grilled meat.)
Transfer the steak and the marinade to a large Ziplock bag. Seal and remove any air from the bag and gently turn the bag over a couple of times to thoroughly coat the meat with the marinade.
Let it marinate in the refrigerator for at least 1-4 hours or up to 12 hours. (If using flank steak, marinate for at least 3 hours.)
Preheat a large cast iron grill pan over medium-high to high heat until the pan is super hot. Coat the skillet with oil.
Remove the steak from the marinade. Discard the excess marinade that was used to season the beef. Cook the beef for 6-9 minutes on each side or until it is cooked to your preference (Cooking time will vary depending on how thick your meat is). 115°F to 120°F for rare, 125°F for medium rare, and 140°F for medium. The meat will continue to cook in its residual heat.
Remove the steak to a clean cutting board and allow it to rest for 10 minutes before thinly slicing against the grain.
Serve with freshly minced cilantro, lime wedges, and the reserved marinade, if desired.

In a large bowl, combine the orange juice, soy sauce, cilantro, lime juice, vinegar, garlic, oregano, cumin, salt, pepper, and chili powder. Mix well to combine. (Reserve ¼ cup of the marinade for spooning over the grilled meat.)
Transfer the steak and the marinade to a large Ziplock bag. Seal and remove any air from the bag and gently turn the bag over a couple of times to thoroughly coat the meat with the marinade.
Let it marinate in the refrigerator for at least 1-4 hours or up to 12 hours. (If using flank steak, marinate for at least 3 hours.)
Preheat the grill for direct high-heat grilling (about 450°F). Sear the meat for about 3-4 minutes on each side, then reduce the grill temperature to medium, cover with the lid, and cook for an additional 6-10 minutes. (Cooking time will vary depending on how thick your meat is). 115°F to 120°F for rare, 125°F for medium rare, and 140°F for medium. The meat will continue to cook in its residual heat. Note that flank steak is best cooked until rare or medium-rare since it is leaner than skirt steak.
Remove the steak to a clean cutting board and allow it to rest for 10 minutes before thinly slicing against the grain.
If desired, serve with freshly minced cilantro, lime wedges, and the reserved marinade.