📖 Instructions

1. Gather Your Equipments: Before you even think about touching that gorgeous flank steak, make sure you have everything you need. A large bowl for marinating, a whisk for mixing the marinade, a reliable grill (gas or charcoal, your call!), tongs for flipping, and a meat thermometer to ensure perfection are all essential.
2. Mix the Marinade: In that large bowl, combine the orange juice, lime juice, lemon juice, olive oil, soy sauce, Worcestershire sauce, minced garlic, brown sugar, chili powder, smoked paprika, cumin, dried oregano, salt, and black pepper. Whisk it all together until the brown sugar is mostly dissolved and everything is nicely emulsified. Taste the marinade. It should be a balance of sweet, savory, and tangy – adjust the seasonings to your liking. Maybe add a tiny pinch of cayenne for a little extra kick!
3. Marinate the Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the citrus marinade over the steak, making sure it's fully coated. Seal the bag (or cover the dish with plastic wrap) and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful and tender it will become. I find overnight is best, but hey do what you need to do.
4. Preheat the Grill: About 30 minutes before you plan to grill, take the steak out of the refrigerator to allow it to come to room temperature. This helps it cook more evenly. Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Make sure the grates are clean and lightly oiled to prevent sticking.
5. Grill the Steak: Remove the flank steak from the marinade, letting any excess drip off (no need to pat it dry). Discard the marinade. Place the steak on the preheated grill and cook for about 4-6 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature – 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium. Rotate the steak 45 degrees halfway through cooking on each side to get those beautiful grill marks.
6. Let it Rest: Once the steak reaches your desired doneness, remove it from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Don't skip this step!
7. Slice and Serve: After resting, slice the flank steak thinly against the grain. This is crucial for tenderness, as flank steak can be a bit chewy if not sliced properly. Serve immediately with your favorite sides – grilled vegetables, a fresh salad, roasted potatoes, or rice pilaf all work wonderfully. Garnish with fresh cilantro or parsley for a pop of color and flavor. Then, watch Dad's face light up.