thekleinmans.com

• Ingredients:
•  1/4 Cup OJ (or juice from one large orange)
• 2 tablespoons olive oil2 fat garlic cloves
• 1  tablespoon packed fresh oregano leaves if briefly marinating or dried if marinating for several hours or more
• 1 teaspoon ground cumin 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon grated orange zest1 flank steak (about 1 1/2 to 2 lbs) 
• Procedure:
• 1. In a blender, combine all ingredients besides the steak and blend until smooth. Pour marinade over the steak, turn over to coat both sides and, if cooking in less than a half hour, leave uncovered at room temperature while you light or preheat the grill. Alternatively, you may cover and refrigerate for up to four days, turning the steak once/day.
• 2. When ready to cook, brush off any excess marinade solids from the steak and grill over high heat. The times says to cook 3 minutes/side, turning once, for rare, but this was much to short a time. I found that 6 minutes total/side, turning 4 times, yielded rare to medium rare. Place on cutting board and cover with aluminum foil for 5 minutes - this lets the juices suffuse the meat and makes it less likely you’ll have pools of meat juices pouring out as you slice it. 
• 3. Slice in thin slices across the grain and serve. Yields 3 to 4 delicious servings. 

Created by Jon