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1. Blend.
2. In a blender or small food processor, pulse the garlic, jalapeno, cilantro, lime juice, orange juice, olive oil, chili powder, cumin, and salt.
3. Marinate.
4. Place the steak in a zip-top bag or an airtight container and cover with the marinade.
5. Seal and turn to coat.
6. Refrigerate for at least 4 hours and up to 12 hours (do not marinate longer or the meat will start to break down).
7. Warm.
8. Forty-five minutes prior to cooking, remove the steak from the refrigerator to allow to come to room temperature.
9. Grill.
10. Preheat half of a gas or charcoal grill to high heat (preheating only half will keep the grill from getting *as* hot).
11. Clean the grates if necessary.
12. Place the steak over the heat, cover, and cook until the center reaches 110°F (45°C) on an instant-read thermometer, turning the steak every few minutes, about 3-5 minutes per side total (that’s 6 to 10 minutes total for the whole steak; DO NOT overcook!).
13. Transfer the steak to a cutting board and rest for 5 minutes.
14. Cut across the grain into very thin strips.

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