Carne Asada

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  Beef Flank Steak, Boneless(907g)
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  Garlic
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  Lime Juice, Fresh
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  Orange Juice, Fresh
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  JalapeñO Pepper
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  Cilantro, Fresh(120g)
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  Avocado oil(60g)

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

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  Chili powder(5g)
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  Cumin, Ground(5g)
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  Oregano, Dried(3g)
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  Coarse Sea Salt And Black Pepper, To Taste

Instructions

1. 1Mince the garlic and jalapeño pepper, then whisk together in a medium bowl with the lime juice, orange juice, cilantro, avocado oil, chili powder, ground cumin, and oregano until combined.
2. 2Place the flank steak in a shallow dish, pour the marinade evenly over it, and toss to coat thoroughly. Cover and refrigerate for 2–4 hours.
3. 3Remove the steak from the refrigerator, transfer it to a clean plate, and season both sides generously with salt and pepper. Let it rest at room temperature for 30 minutes.
4. 4Heat a cast-iron skillet or grill pan over high heat until smoking. Place the steak in the pan and cook for 5–7 minutes per side without moving it, until a dark crust forms and internal temperature reaches 130–135°F for medium-rare (adjust based on desired doneness).
5. 5Transfer the steak to a clean plate and rest for 10 minutes to retain juices.
6. 6Slice the steak thinly against the grain.
7. 7Divide the sliced carne asada evenly into 6 airtight containers while still warm, then cool to room temperature before sealing and refrigerating.