In a medium-sized bowl, whisk together lime juice, orange juice, olive oil, vinegar, salt, pepper, cumin, oregano and garlic. Pour into a 9×12-inch baking dish.
Add flank steak. Turn to coat both sides in marinade. Cover with plastic wrap and place in fridge to marinate for up to 4 hours. Remove meat and discard marinade.
Preheat gas or charcoal grill to 400°F.
Place steaks on oiled grates and grill steaks 8-10 minutes on one side or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 8-10 minutes or until internal temperature reaches 145°F with meat thermometer inserted into the thickest part of the steak.
Transfer steaks to a platter and let rest for 5-10 minutes before slicing against the grain.
Nutrition information per serving: 477 Calories; 255 Calories from fat; 28.3 g Total Fat (11.1 g Saturated Fat; 11.7 g Monounsaturated Fat); 147 mg Cholesterol; 109.1 mg Sodium; 2.3 g Total Carbohydrate; 1.0 g Dietary Fiber; 50.2 g Protein; 3.4 mg Iron; 664.5 mg Potassium; 0.2 mg Thiamin; 0.3 mg Riboflavin; 18.4 mg Niacin (NE); 1.1 mg Vitamin B6; 2.6 mcg Vitamin B12; 9.1 mg Zinc; 54.1 mcg Selenium; 191.1 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Iron, Potassium and Thiamin.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Iron and Riboflavin.