• Stir together the ingredients for the carne asada marinade in a bowl or measuring cup (orange juice, lime juice, vinegar, oil, cilantro, garlic, salt, and pepper) until well-combined.
  
• Transfer the flank steak to a large (1-gallon) zip lock bag along with the marinade. Seal the bag tightly and gently move it around so that the full steak is exposed to the marinade.
  
• Refrigerate for at least 1 hour, ideally 4 to 8 hours.

For Grilling:

• For grilling, fire up your gas grill or charcoal grill until it reaches medium-high heat (450 to 500 degrees Fahrenheit).
• Pat both sides of the marinated steak with a paper towel, then place it on a hot side of the grill (direct heat). Sear both sides for 6 minutes for medium-rare steak, or until the carne asada reaches your desired level of doneness. 

For Pan-Searing:

• If you'd prefer to cook the meat in a skillet, heat a large cast iron skillet (12 inches or larger) over medium-high heat and add enough high temperature cooking oil (such as avocado oil) to generously coat the surface, about 1 to 2 tablespoons.
• Once the skillet is very hot, remove the meat from the marinade and allow any excess marinade to drip off. Carefully place the marinated carne asada on the hot skillet and sear for 6 to 8 minutes per side, or until the asada reaches your desired level of done-ness. 
  
• Use a meat thermometer to check the internal temperature of the carne asada to ensure you’re getting the doneness you’re looking for. You’re looking for 125 to 130 for medium-rare steak, 135 to 140 for medium and 145 or higher for well-done.
• Transfer the carne asada to a large cutting board and allow the meat to rest for 15 minutes. 
• Slice the meat against the grain and serve!
  
• You can serve carne asada with side dishes such as rice and black beans or refried beans, or you can make carne asada tacos or carne asada burritos or a burrito bowl.