Ingredients

The following ingredients have 4 Servings
  • 1-2 serrano peppers (minced (or use jalapeno peppers for a milder version))
  • 4 cloves garlic (minced)
  • ¼ - ½ cup chopped cilantro
  • ¼ cup olive oil
  • 2 tablespoons chili oil
  • Juice from 2 large oranges (about a ¾ cup)
  • Juice from 2 limes
  • 3 tablespoons white wine vinegar (apple cider vinegar is good, too)
  • 1 tablespoon ancho powder (optional, but I LOVE it)
  • 1 teaspoon cumin
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 pound skirt or flank steak (for marinating)

Instruction

  • Whisk all of the ingredients (except for the steak) in a medium sized bowl until well combined.
  • Alternatively, you can process the ingredients in a food processor or blender until smooth.
  • To use the marinade, add it to a large sealable bag with the steak and rub it thoroughly into the meat. Seal and refrigerate for at least 2 hours, or overnight for more flavor penetration.
  • Discard the marinade, then grill the marinated steak on the grill for 8-10 minutes per side, or until cooked to your liking. 135 degrees F is medium-rare. Let the steak rest for 10 minutes, then slice it against the grain and serve it up.