Carne Asada

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1/4 cup olive oil
1/4 cup fresh orange juice
1 tsp lime zest
1/4 cup fresh lime juice
1 - 3 canned chipotle peppers, to taste (depending on how spicy you want it), minced
1 Tbsp adobo sauce from can of chipotle peppers
1 Tbsp chili powder
1 Tbsp ancho chili powder
1 1/2 Tbsp minced fresh garlic
1/2 cup chopped cilantro
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 tsp granulated sugar
Salt and freshly ground black pepper
2 lbs flank steak or skirt steak (I like to look for a cut with some fat marbling)

Make marinade: In a mixing bowl whisk together olive oil, orange juice, lime zest, lime juice, chipotle pepper, adobo sauce, chili powder, ancho chili powder, garlic, cilantro, cumin, coriander and sugar.
Season mixture with salt and pepper to taste (I use about 1 1/2 tsp salt and 1 tsp pepper).
Pour half of the mixture into a baking dish just large enough to fit steak, place steak over mixture and press into marinade. Cover top with remaining marinade and spread over to cover.
Rest in fridge: Cover dish with plastic wrap, transfer to refrigerator to marinade for 2 - 8 hours.
To cook on grill: Preheat a gas grill over moderately high high heat to about 450 degrees. Grill steak until it’s reached desired doneness (see notes). Tip: I like to keep thinner portion of steak (if there is one) over a cooler area of the grill if possible, then the thicker portion right over the direct flame.
Cook time will really vary based on the thickness of the steak, grill temp and outdoor temp, desired doneness etc. (it could take about 6 - 14 minutes, always use a thermometer to test for doneness inserting into thickest portion in the center. Thinner cuts will cook faster, thicker cuts will take longer).
Tip: if you are serving in tacos (quesadillas, nachos, etc) then I recommend slicing strips into small pieces.

Carne Asada#