1 1/2 lbs flank or skirt steak Marinade ingredients: 1/3 cup olive oil 1/3 cup orange juice 3 limes juiced 2 lemons juiced 1/2 cup fresh cilantro chopped 4 garlic cloves minced 1 tsp cumin powder 1/2 tsp chili powder salt and pepper to taste

In a large ziplock bag, add the marinade ingredients and combine by grabbing the end of the bag and squeezing it several times. Add the steak to the bag and coat both sides and be sure that the steak is submerged in the marinade. Refrigerate for 1-4 hours. Heat a grill to medium-high heat. Place the carne asada on the grill and cook for approximately 5-7 minutes on each side, or until the center reaches 140°F. Remove the steak, cover and let it rest for 5 minutes. Slice the carne asada using a sharp knife at an angle against the grain. If using for tacos, chop the slices in smaller pieces.