Ingredients

• 0.75 cups orange juice
• 0.5 cups lemon juice
• 0.33 cups lime juice
• 1 bunch fresh cilantro , chopped
• 0.5 cups 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
• 0.5 cups olive oil

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 5 When ready to cook, preheat an outdoor grill for medium-high heat, and lightly oil the grate.
6. 6 Remove steak from the marinade and shake off excess. Discard the remaining marinade.
7. 7 Cook steak on the preheated grill to desired doneness, about 5 minutes per side for medium-rare.
8. 8 Remove steak from grill and slice across the grain.
9. 9 Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately.

Nutrition per serving