Marinade

• Juice and zest of 3 limes
• Juice and zest of 2 oranges
• 2/3 cup extra virgin olive oil
• 6 cloves minced garlic
• 1 small onion or 1/4 of a large onion, diced
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• Freshly ground black pepper

Meat

• 1 Minute London Broil, Crescent Steak, Hanger Steak or Skirt Steak (cut into 2 pieces to fit in your pan if necessary)
• 1 tablespoon vegetable oil
• 1 lime, cut into six wedges

 

Make the marinade
Whisk together lime juice and zest, orange juice and zest, olive oil, garlic, onion, oregano, cumin and pepper in a bowl. Reserve half a cup of the marinade to drizzle over grilled steaks.

Marinate steaks, refrigerated, at least one hour or overnight.

 

Cook the steaks
Preheat grill or grill pan to medium-high heat. If you can only keep your hand over the heat for 2 to 3 seconds, it’s hot enough! Brush grill lightly with vegetable oil. Place steaks on grill and grill 4 to 5 minutes per side for medium-rare.

 

To serve
Remove steaks from the grill, drizzle with reserved marinade, cover loosely with foil and allow to rest 10 minutes.

Garnish with limes and serve steaks individually or sliced on a platter.  Add salt to taste.