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1
With a small, sharp paring knife make small cuts, at a 45u00b0 angle, over the surface of the steak on both sides.
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2
Combine the orange juice, lime juice, 1/4 cup of olive oil, garlic, chipotle peppers, cumin and salt in the bowl of a food processor or blender; puree until smooth. Place the steak in a large, resealable plastic bag and pour the marinade over it. Press out the air, seal the bag and marinate at room temperature for 2 hours.
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3
Prepare the coals on the grill until they are glowing red with a white ash around them. Drain the marinade from the steak, place 4 inches over the coals and sear quickly, about 3 to 4 minutes on each side. Move the steak away from the direct heat, cover the grill and continue to cook until the internal temperature reaches 135u00b0 F, about 7 to 10 minutes longer. Remove the steak from the grill and allow to rest for 10 minutes.
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4
While the steak is resting, toss the peppers and onion with the tablespoon of olive oil and place in a grill basket. Grill over the live coals, stirring frequently, just until they become limp and are beginning to brown slightly.
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5
Thinly slice the steak against the grain on a diagonal, and serve with the vegetables, optional lime slices, refried beans, sour cream, guacamole and pico de gallo.
