Steak Carne Asada

 Marinade:

3 pounds flank steak

¾ cup orange juice

½ cup lemon juice

⅓ cup lime juice

1 bunch fresh cilantro, chopped

½ cup soy sauce

4 cloves garlic, minced

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon ground paprika

1 tablespoon ground black pepper

1 teaspoon finely chopped canned chipotle pepper

1 teaspoon dried oregano

½ cup olive oil

Step 1

Combine orange juice, lemon juice, and lime juice for marinade in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic,

chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano; stir to combine.

Step 2

Slowly whisk in olive oil until well combined. Remove 1 cup of the marinade and place in a small bowl; cover with plastic wrap

and refrigerate for use after the steak is cooked.

Step 3

Place steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound steak

with the smooth side of a meat mallet to a thickness of 1/4 inch.

Step 4

After pounding, poke steak all over with a fork. Place steak in the marinade in the large bowl, cover, and marinate in the

refrigerator for 24 hours.

Step 5

When ready to cook, preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Step 6

Remove steak from the marinade and shake off excess. Discard the remaining marinade.

Step 7

Cook steak on the preheated grill to desired doneness, about 5 minutes per side for medium-rare.

Step 8

Remove steak from grill and slice across the grain.

Step 9

Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately