3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
1 1/2 tbsp. minced garlic
1/2 cup soy sauce
1 tbsp. Worcestershire sauce
1 tbsp. finely chopped canned chipotle pepper
1 tbsp. garlic chili paste
1 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. paprika
1 tbsp. black pepper
1/2 tbsp. garlic powder
1/2 tbsp. cayenne pepper
1 tsp. oregano
1 bunch fresh cilantro, finely chopped
1/2 cup olive oil
3 lbs. flank steak (preferred)

Add all ingredients to a large bowl. Mix well using a whisk. Remove 1/2 cup of marinade for use to reheat the meat after it is cooked.

Meats to use (3 lbs.): Flank steak (I use a meat mallet and tenderize it well until 1/4-inch thickness); Bottom round roast sliced for carne asada (works well for street tacos, etc.); Petite sirloin (have the butcher run it through a tenderizer or use a meat mallet).

Place meat in a large container and pour marinade over the top. Seal the container and shake well so the meat is thoroughly coated. Marinade for a day, shaking the container every 2-3 hours to ensure even marinating. You can marinade for as little as 4 hours but the flavor is not as intense.

Grill meat to desired doneness (Approx. 5 minutes per side for medium rare).

Tip: I usually double the recipe and use the leftover meat for street tacos the following night. Cut the remaining meat into small pieces and reheat using the marinade in reserve. Serve with onion, cilantro, queso fresco and pico de gallo.

Submitted by: Jill Jessee