INSTRUCTIONS

1. Add cilantro, parsley, jalapeno, and garlic to the bowl of a food processor. Pulse, scraping down sides if needed, until very finely chopped. Add orange and lime juices, oil and ½ tsp salt. Process until sauce is vibrant green and smooth with some flecks remaining, about 1 minute (mixture will be thin). Transfer ½ cup sauce to a small serving bowl, then cover with plastic and refrigerate while preparing steak. Reserve remaining sauce.
2. Season steak well on all sides with remaining 1 tsp salt, then add to a medium bowl or large zip top bag. Scrape over remaining sauce, turning steak to fully coat. Cover with plastic wrap or seal bag and refrigerate, at least 30 minutes, preferably 3 hours.
3. Preheat grill to medium-high.
4. Remove steak from marinade, gently shaking off excess.
5. Oil grill and barbecue steak, with lid closed, turning often, about 8 minutes for medium rare. Move steak to a cutting board. Tent with aluminum foil and rest for 10 minutes.
6. Thinly slice steak again the grain. Arrange on a serving plate and spoon over some reserved sauce. Serve with more citrus wedges and remaining sauce.