Carne Asada

• •
  0.3 cup Orange Juice, Fresh
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  0.3 cup Lime Juice, Fresh
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  8 Garlic(24g)
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  2 tsp Oregano, Dried
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  2 tsp Chili powder
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  2 tsp 2 Teaspoons Kosher Salt, Plus More To Taste
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  2 tsp Cumin, Ground
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  1 tsp 1 Teaspoon Freshly Cracked Black Pepper, Plus More To Taste
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  0.3 tsp Cayenne Pepper, Ground
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  2 lbs Beef Flank Steak, Boneless

Instructions

1. 1Whisk together the orange juice, lime juice, olive oil, fresh garlic, dried oregano, chili powder, ground cumin, and cayenne pepper in a small bowl until combined.
2. 2Place the flank steak in a zip-top bag or shallow dish, pour the marinade over it, and turn to coat evenly. Seal and refrigerate for 1 to 4 hours.
3. 3Remove the flank steak from the marinade, discard excess liquid, and pat dry with paper towels.
4. 4Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 2–3 minutes until very hot.
5. 5Add the flank steak to the hot pan and cook 5–7 minutes per side over medium-high heat, until the internal temperature reaches 130–135°F for medium-rare and a dark crust forms on both sides.
6. 6Transfer the steak to a cutting board and rest for 5–10 minutes to retain juices.
7. 7Thinly slice the steak against the grain and divide evenly into 6 airtight containers while still warm.
8. 8Seal containers and refrigerate for up to 4 days, or freeze for up to 3 months.