*chuck steak, flank or skirt steak
*1/4 C. Soy sauce
*1 Tbs. Worcestershire sauce
*1/4 C. Red wine
*Juice of 1 lime + more for after steak is cooked
*juice of 1 orange + 1 tsp. orange zest
*1/4 C. olive oil
*3 garlic cloves, minced
*1 tsp. ground cumin
*1 tsp. Coriander
*2 tsp. dried cilantro or 1/4 C. chopped fresh cilantro + more for garnishing
*1/2 tsp. Chipotle powder or more to taste
*1 Tbs. canola oil for the skillet
Mix all in of the ingredients for the marinade in a measuring cup or a bowl; set aside.
Place beef in a large dish (large enough so the beef can lay flat). Pour marinade mixture over the beef, cover and refrigerate for at least 3 hours or more.
45 minutes before cooking, take beef out of the marinade mixture and dry with paper towels; discard marinade. Heat a large cast iron skillet on medium high heat. When skillet is very hot add 1 Tbs canola oil, then add beef. The skillet might smoke a little because of the high heat, but that is ok. Cook on one side for 2 minutes, flip the meat over and cook another 2 minutes. Transfer to a cutting board and let rest for 5 minutes, then slice against the grain. Squeeze some lime juice over the beef and garnish with cilantro. Serve in tacos, burritos or as a main meal.
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