- 3 Tbsp. Olive oil
- 3 Tbsp. FRESH Orange juice
- 1 teaspoon Orange zest
- 2 Tbsp. FRESH Lime juice
- 3 Tbsp. Soy sauce
- 3–4 Cloves Garlic, peeled and smashed
- 1 teaspoon Chili powder
- ½ teaspoon Cumin
- 1 teaspoon Mexican oregano
- 2 Tbsp. FRESH Cilantro, roughly chopped
- 1 teaspoon Sea salt
- ½ teaspoon Black pepper
- 8-oz. Cherry tomatoes, quartered
- 2 Tbsp Fresh Cilantro, chopped, divided
- ½ Medium Red onion, chopped small
- 3 Tbsp. Fresh Lime juice, divided
- 1½ Lbs. Skirt or Flank steak
- 1 large Avocado, chopped
- 5–6 Radishes, trimmed and sliced thin
- 1 Lime, cut into 8 wedges
- 2 oz. Cotija cheese, crumbled
- 1 large jalapeño, sliced
- Marinate: Prepare the marinade by combining all ingredients together into a medium bowl and stir to combine. Set aside. Place the steak into a freezer bag (or glass dish) and pour the marinade on top. Seal the bag tightly and turn several times to ensure the steak is evenly coated. Marinate at room temperature for at least 30 minutes – no more than than 2 hours
- Salsa: Combine the tomatoes, one tablespoon fresh cilantro, red onion, and two tablespoons fresh lime juice in a bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Cook: Heat a large cast iron skillet over medium-high heat. Remove the steak from the marinade and let excess liquid drip off before placing in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer for medium. Refer to the chart for desired internal temperature.
- Cut: Remove the steak from the pan and allow it to rest for 5 minutes before thinly slicing it against the grain.
- Serve: Place the steak on serving platter alongside the salsa, sliced fresh avocado (or guacamole), sliced radishes, lime wedges and jalapeño. Sprinkle with fresh Cotija cheese.
Tip: Use the grilling option on this chart (and an instant-read thermometer) to determine desired cooking temperature: https://www.certifiedangusbeef.com/kitchen/doneness.php
Skirt and flank steak are two of the most popular cuts of meat used to prepare this dish. Both are great choices for marinades and a quick sear over high heat. The key to success with either option is to thinly slice the meat against the grain, or perpendicular to the long striations that run through the cut of meat, before serving.