1/2 cup chopped fresh cilantro leaves
1/3 cup olive oil
1/4 cup reduced sodium soy sauce
1/4 cup white wine
Juice of 1 orange
Juice of 1 lime
4 cloves garlic, minced
1 jalapeno, seeded and diced
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds flank steak
These can be made into fajitas by adding guacamole and salsa on a flour tortilla.
In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
Add steak to grill and cook 2 minutes on the first side, flip and cook 2 minutes, then turn until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.
As of 6/6/21