Ingredients
2 – 2 ½ pounds flank or skirt steak
¼ cup EACH: lime juice AND orange juice (fresh)
¼ cup low sodium soy sauce
10 cloves garlic, pressed or minced
3 tablespoons high heat oil
2 teaspoons EACH: ground cumin, dried Mexican oregano AND chipotle chili powder
½ teaspoon kosher salt
½ cup cilantro (leaves + stems)
1 large onion, cut into 8 pieces
Instructions
MARINADE: In a bowl, whisk together all the ingredients except the cilantro and onions in a medium bowl. Pour the marinade into a large dish or a heavy-duty zip top bag, add the cilantro and onion pieces. Add the meat to the dish (flip to coat both sides.) Cover the dish or zip bag and refrigerate for a minimum of 2 hours and up to 10 hours.
PREHEAT: Remove the meat from the fridge about 30 minutes prior to grilling. Preheat the grill on medium-high heat (you want to aim for 450-475ºF.) Remove the steak from the marinade and discard. Prep the grill by cleaning and oiling the grates. Grill the steak for 3-5 minutes per side until it cooks to desired temperature (see notes for temps.) Allow the meat to rest for 5-7 minutes before slicing against the grain and serving How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
