• In a large bowl, add the orange juice, olive oil, cilantro, lime juice, lemon juice, white wine vinegar, cumin, salt and pepper, jalapeno, and garlic; stir and combine.
• Place like a 1/4 cup of the marinade aside - we'll use that to top it later. Otherwise, throw the rest into a ziploc bag.
• Add the flank steak to the bag and let it marinade in the fridge. I did it overnight, but at least let it roll for a few hours if you can. I always picked it up and mixed it around, flipped it over when I'd walk by the fridge.
• When ready to cook - get the RecTeq rolling to high - I do 500 degrees with the GrillGrates.
• Remove meat from fridge, pat dry the meat and take it to the grill.
• Place it on the GrillGrates for about 5 minutes per side - keep flipping until desired temperature. I personally wouldn't go anywhere past medium rare (ever, but definitely not for this cut - look to do rare)
• Let rest for 10 minutes, add that reserved marinade and slice it thinly for the win!

Optional

• I sliced up those onions/peppers and threw them on the grill before I added the meat and let them cook up. When they were done, I spread them out on the cutting board, and during the rest period for the meat, let the steak sit on the bed of pepper/onion.