4 to 6 servings
40 minutes (plus 2 hour marinade)
Combine the garlic, lime juice, tangerine or orange juice, white vinegar, cilantro, salt, and pepper in a blender or food processor and blend until thoroughly combined. Taste and adjust seasoning as needed.
Place trimmed steak in a 1-gallon Ziplock bag and carefully pour over the marinade. Seal bag and place in a large baking dish in the refrigerator for at least 2 hours or up to overnight, flipping bag halfway through.
Remove steak from the refrigerator and allow to rest at room temperature for at least 30 minutes and up to 1 hour. Meanwhile, preheat your grill, grill pan, or cast-iron skillet for 10 to 15 minutes before cooking.
Remove steak from the marinade and pat very dry on paper towel lined plate. Cook steak over very high heat for about 9 to 12 minutes, or until desired doneness, turning 1 minute before the halfway point, and let rest for at least 10 minutes before serving. Any remaining steak can be stored covered in the refrigerator for up to 3 days.