Ingredients:

  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup avocado oil
  • 4 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1/2 cup cilantro, chopped
  • 1 tsp honey
  • 2 lbs skirt steak or flank steak

Instructions:

  1. Whisk the orange juice, lime juice, avocado oil, minced garlic, cumin, dried oregano, smoked paprika, salt, black pepper, chopped cilantro, and honey in a bowl.
  2. Place the steak in a large Ziploc bag or glass bowl and pour the marinade over it, massaging the flavors into the meat.
  3. Refrigerate the steak in the marinade for at least 4 hours, though up to 24 hours is recommended for deeper flavor.
  4. Preheat a heavy-duty grill or cast-iron skillet to approximately 450°F (230°C).
  5. Remove the steak from the marinade and pat dry thoroughly with paper towels to ensure a proper sear.
  6. Sear the steak for 3–5 minutes per side until a deep charred crust forms and the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
  7. Transfer the meat to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
  8. Slice the steak thinly perpendicular to the muscle fibers (against the grain).