Poke the steak about 10 times with a fork on both sides to allow the marinade to infuse quicker.
In a medium bowl whisk together chopped cilantro, green onions, olive oil, orange juice, orange zest, lime juice, lime zest, soy sauce, garlic, jalapeno, cumin, salt, black pepper, and chili powder.
Add the steak to a resealable plastic bag or casserole dish and pour marinade over the meat.
Marinate in the refrigerator for 60 minutes, flipping over halfway through. Steak can be marinated for up to 8 hours.
Preheat grill over high heat at 400 to 450ºF (204 to 232ºC). Carefully grease the cooking grates using a paper towel dipped in oil and tongs.
Scrape some of the herbs off of the meat and allow excess marinade to drain.
Add the meat to the grill, press down to get a good sear and cook, uncovered, for 4 to 5 minutes.
Flip and cook until the meat registers 125 to 130ºF (52 to 54ºC) for medium-rare, about 3 to 5 minutes.
Transfer to a cutting board and allow to rest for 10 minutes.
Slice the meat against the grain and serve with desired toppings or warmed tortillas.
Stovetop Directions: Heat a large cast iron pan or grill pan over high heat. Once hot add 1 tablespoon of olive oil. Add meat to the pan and sear for 4 to 5 minutes. Flip over and cook until the meat registers 125 to 130ºF (52 to 54ºC), about 3 to 5 minutes.
MAKE IT GLUTEN-FREE: Substitute gluten-free tamari or coconut aminos for soy sauce.
MAKE IT PALEO AND WHOLE30: Substitute coconut aminos or Bragg liquid aminos for soy sauce. Use sea salt instead of kosher salt.