For the salsa

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2 tablespoons finely diced red onion

2 tablespoons lime juice

1 tablespoon white vinegar

1 tablespoons olive oil

¼ teaspoon salt, or to taste

⅛ teaspoon freshly ground black pepper

4 to 5 oranges, any kind

¼ cup chopped cilantro leaves

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For the steak

1 ½ pounds flank steak

1 tablespoon plus 2 teaspoons olive oil

2 teaspoons ancho chili powder

Salt and pepper, to taste

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To serve:

4 ounces queso fresco, crumbled

1 avocado, sliced

¼ cup cilantro leaves

Warm tortillas or salad greens, for serving (optional)

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1. Begin making the salsa: In a bowl, combine the red onion, lime juice, vinegar, oil, salt and pepper. Let stand for 5 minutes while you slice the oranges. (The acid in the lime and vinegar takes the edge off the raw onion so it doesn’t overpower the salsa.)

2. Prepare the oranges: With a serrated knife, trim the ends of each orange. Place one orange flat end down on a cutting board. Using a sawing motion and going from top to bottom, cut away the pith and peel from the orange following the curve of the orange. Cut the orange into slices. Cut the slices into halves if small, and quarters if large. Repeat with the remaining oranges.

3. Finish the salsa: Add the sliced oranges and any accumulated juices to the bowl with the onion and lime juice. Taste and add more salt and pepper, if you like.

4. Pound and season the steak: Cover a cutting board with a piece of plastic wrap and set the steak on top. Place another sheet of plastic wrap on top of the steak. Using a mallet, a rolling pin or a heavy frying pan, pound the steak to an even thickness of about ½-inch. Uncover the steak and rub each side with ½ tablespoon of the olive oil. Sprinkle each side with ancho chile powder and pat it into the meat. Sprinkle with salt and pepper.

5. Cook the steak: Set a cast-iron pan or griddle over high heat and heat until hot. Add 2 teaspoons of the oil and tilt the pan to spread it over the bottom. Add the steak and cook for about 2 to 3 minutes on a side, or until it is lightly browned and the internal temperature registers 125oF for rare or 130oF for medium rare.

6. Rest the steak: Transfer the steak to a cutting board and let rest for 5 to 10 minutes.

7. Slice and serve the steak: On a cutting board, slice the and transfer it to a serving platter. Top with the salsa. Finish with queso fresco and cilantro scattered over top and the avocado slices arranged alongside. Serve with warmed tortillas, if you like.