Choose thin-cut flank steak or skirt steak
Trim excess fat and silver skin
Marinate with lime juice, orange juice, garlic, cilantro, olive oil, cumin, chili powder, salt, and pepper
Refrigerate for at least 1 hour, preferably 4 to 8 hours
Preheat grill to high heat
Clean and oil the grill grates
Remove steak from marinade and let excess drip off
Pat steak lightly dry if needed
Grill steak over high heat for 3 to 5 minutes per side
Cook to desired doneness, usually medium-rare to medium
Avoid overcooking
Transfer steak to a cutting board and rest for 5 to 10 minutes
Slice thinly against the grain
Serve with tortillas, salsa, onions, and cilantro