Yield: 1 pound steak
2 tablespoons olive oil
½ cup freshly squeezed, strained orange juice
3 tablespoons mango juice
3 tablespoons freshly squeezed, strained lime juice
3 tablespoons freshly squeezed, strained lemon juice
3 tablespoons freshly squeezed, strained grapefruit juice
2 tablespoons freshly chopped cilantro
½ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
2 tablespoons minced fresh jalapeno pepper, seeds removed
1 teaspoon minced garlic
Pinch red pepper flakes
1 pound beef sirloin tip steak
1 – 1/2 teaspoons grapeseed oil
Tequesquite, tequexquite, flake salt, or sea salt
Lime or lemon wedges
Mix together the marinade in a bowl large enough to hold the steak and marinade. Whisk until well combined.
Tenderize steak on both sides with a mallet.
Add steak to marinade.
Place in the icebox for four hours. Do not over marinate the meat. A layer of flavor around the steak is desired that does not permeate the entire steak.
Remove steak from marinade. Discard marinade.
Place steak on a plate and allow to come to room temperature (approximately 1 hour).
Cast Iron Skillet method:
After the hour has passed, heat a cast iron skillet that is large enough to hold a steak flat over medium-high heat.
When the skillet is hot, add 1 1 1/2 teaspoon grapeseed oil to the pan and rotate so that the oil completely cover the bottom of the skillet. When the oil shimmers, carefully add steak to avoid splattering.
Turn steak on edge with tongs. Do not use a fork. Fry every edge for a minute or more to brown.
Place steak on one flat side. Allow the steak to sear for 1-2 minutes on that side. It should be nicely browned and crispy. Flip the steak with tongs to crisp the second side for 1-2 minutes or until nicely browned and crispy.
If steak has reached the desired internal temperature (120°F. for rare, 130°F for medium rare, 140°F for medium, 150°F for medium well, 160°F for well done), remove from skillet, plate and tent with tin foil for 10 minutes. If not, place in a 350°F until it reaches the desired degree of doneness, then tent with tin foil for 10 minutes. The steak will cook approximately 5 additional degrees while at rest.
Grill steak, on both sides, to the desired stage of doneness.
Remove steak from grill. Tent and allow to rest for 10 minutes.
Slice against the grain.
Garnish as desired