The Modern Nonna

1 Add the cilantro, oil, garlic, orange juice, lemon juice, salt, pepper, soy sauce, and white vinegar to a large shallow dish or bowl. You can even use a large Ziplock bag too. Give the marinade a mix and add the steak. Cover with plastic wrap or a lid and place the steak in the fridge to marinate overnight. If the marinade doesn't cover the meat fully, be sure to turn it over half way. 
3 Note: if you want to save some marinade BEFORE you add the meat to use, you absolutely can but not after the meat is added. 
4 The next day, remove the meat from the fridge and let it come to room temp for at least 30 to 60 minutes. Remove the steak from the marinade and discard the excess marinade (if any). I usually don't have much left. 
5 Note: you can cook the steak on a cast iron pan, a grill pan, or directly on a BBQ. 
6 I like to heat my cast iron pan on medium-heat for a few minutes and once the pan is hot, add in some avocado oil. I add enough oil to just cover the bottom of the pan. 
7 I place my steak in the pan (make sure it sizzles) and cook it for 3 minutes on each side (or until a meat thermometer reads 135F). 
8 Take the steak off the pan and let it rest on a plate or clean cutting board for 5 to 7 minutes.
9 Slice the steak thinly AGAINST the grain for best results. Enjoy as is with a side of mashed potatoes and veggies or in a salad or on tacos. 
10 Feel free to make a chimichurri sauce or simply add a sliver of herbed, salted butter to melt on top. I spooned over olive oil mixed with garlic and herbs for presentation.