Carne Asada Marinade

Combine orange juice, lemon juice, and lime juice for marinade in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano; stir to combine.

Slowly whisk in olive oil until well combined. Remove 1 cup of the marinade and place in a small bowl; cover with plastic wrap and refrigerate for use after the steak is cooked.

Combine marinade ingredients into large bowl, leaving some out for serving.

Place steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound steak with the smooth side of a meat mallet to a thickness of 1/4 inch.

Pound steak between two sheets of plastic, with the smooth side of a meat mallet.

After pounding, poke steak all over with a fork. Place steak in the marinade in the large bowl, cover, and marinate in the refrigerator for 24 hours.

Once pounded and poked with a fork, place steak in marinade in the large bowl.

When ready to cook, preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove steak from the marinade and shake off excess. Discard the remaining marinade

Cook steak on the preheated grill to desired doneness, about 5 minutes per side for medium-rare.

Cook steak on grill to desired doneness.

Remove steak from grill and slice across the grain.

Once removed from grill, slice across the grain.

Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately.