Mexican-Style Flank Steak

For the marinade:
1/4 cup lime juice
1/4 cup orange juice
1/4 cup extra-virgin olive oil
1 Tbs coarsely chopped fresh oregano, or 1 tsp dried
1 Tbs finely chopped cilantro (coriander leaves)
1 Tbs ground cumin
1 Tbs finely chopped garlic
Salt and freshly ground pepper to taste
1 flank steak, 1 1/2 to 2 lbs

Whisk together the ingredients for the marinade and marinate the
steak for 2 to 4 hours, turning occasionally. Grill directly over
hot coals to an internal temperature of 145F for medium rare.
Cut into thin slices across the grain. Serves 4 to 6.