The juice of 1 orange
The juice of 2 limes
1/4 cup extra virgin olive oil
2 garlic cloves, roughly chopped
1 tablespoon chipotle chili powder
3 tablespoons chopped cilantro
1 teaspoon ground cumin
1 teaspoon salt
2 pound flank steak
With a small, sharp pairing knife score the steak on both sides.
Combine the orange juice, lime juice, olive oil, garlic, chili powder, cumin and salt in the bowl of a food processor or blender; puree until smooth. Place the steak in a large, resealable plastic bag and pour the marinade over it. Press out the air, seal the bag and marinate at room temperature for at least 2 hours.
Prepare the coals on the grill until they are glowing red with a white ash around them. Drain and discard the marinade and place the steak 4 inches over the coals; sear quickly, about 3-4 minutes on each side.
Move the steak away from the direct heat, cover the grill and continue to cook until the internal temperature reaches 135 degrees F, about 7-10 minutes longer. Remove the steak from the grill and allow to rest for 10 minutes before slicing and serving.
Recipe Credit: Baked in the South