Grilled Flank Steak with Mojo Criollo
Servings 6

7 tablespoons freshly squeezed orange juice
5 tablespoons rice or distilled vinegar
3 scallions, coarsely chopped
6 garlic cloves, minced
2 teaspoons dried oregano
2 tablespoons grated orange rind
1 tablespoons ground cumin
4 tablespoons olive oil
2 jalapeno chiles, seeded and minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper
one 2-1/2 pound flank steak, trimmed of visible fat and scored with a knife on both sides in a cross-hatch pattern (about 1/8" deep).

In a sealable plastic bag large enough to hold the flank steak, combine all marinade ingredients. Shake to mix well. Place flank steak in bag, seal and chill in a shallow dish in the refrigerator for at least 6 hours or overnight, turning frequently.

Heat broiler or grill until very hot. Remove flank steak from the marinade and pat dry with paper towel.

Broil or grill steak for 5 minutes on each side or until a meat thermometer registers 130 F for medium-rare meat. Let steak stand for 10 minutes and slice very thin on an angle.