For The Marinade For The Steak For Optional Sides

Marinade The Steak

1. Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large, non-reactive bowl or baking dish.
2. Stir in the minced garlic, jalapeño, and cilantro. Place the steak in the marinade and turn over a couple of times to coat thoroughly.
3. Cover in plastic wrap and refrigerate for 1 to 4 hours or overnight.

Preheat The Grill

1. Preheat your grill to a high heat

Sear The Steak

1. Remove the steak from the marinade. Lightly brush off most of the bits of cilantro and garlic (do not brush off the oil).
2. Place on the hot side of the grill. Grill the steak for a few minutes only, until well seared on one side, then turn the steak over and sear on the other side.

Cook The Steak

1. Once both sides are well seared, move the steak to the cool side of the grill, with any thicker end of the steak nearer to the hot side of the grill. Cook until it is done to your preference.
2. Place the steak on a cutting board, tent with foil, and let rest for 10 minutes.
3. Use a sharp, long bladed knife to cut the meat, cutting perpendicular to the grain. Angle your knife so that your slices are wide and thin.

For Serving (Optional)

1. Warm the tortillas (corn or flour) for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel, and microwave them for 15 to 20 seconds each on high.
2. Serve with salsa, chopped avocados, and other sides.