Sort ingredients
armylife
QR Code
Listen
Pdf
In a food processor or blender, blend cilantro, chile, adobo sauce, scallions, garlic, lime zest and juice, orange zest and juice, oil, Worcestershire, cumin, salt, and pepper until smooth.
Place steak into a large resealable bag and pour marinade over. Press as much air out of bag as possible and massage marinade into steak. Refrigerate at least 4 hours or up to overnight.
Prepare a grill for high heat; heat 5 minutes (or heat a grill pan over high heat). Pour a small amount of oil onto a wad of paper towels and rub grates until coated with a thin layer of oil.
Pat excess marinade from steak with paper towels; season both sides with a heavy pinch of salt and pepper.
Grill steak, turning once, until medium-rare or desired degree of doneness and an instant-read thermometer inserted into thickest part registers at least 125°, 2 to 3 minutes per side.
Transfer steak to a cutting board, tent with foil, and let rest 5 minutes. Slice against the grain into thin strips.
Arrange steak on a platter. Serve with salsa alongside.