Chop garlic and cilantro and add into a bowl. If using fresh oranges, use a juicer to extract 1 cup of orange juice. Add to bowl with garlic and cilantro.
Add chili powder, cumin, apple cider vinegar, and lime juice to the same bowl. Mix well to combine.
Then, add flank steak into bowl and gently coat steak with marinade. Cover with plastic wrap and let sit for 1 hour or up to 24 hours for best results.
After steak has finished marinating, heat a skillet on high heat and cook until medium-medium rare, about five minutes. Alternatively, cook on an outdoor grill over mesquite charcoal for a smoky infusion; just be sure not to overcook. Remove from heat to let steak "rest" for 1-2 minutes.
Chop into small pieces and serve in street-sized tortillas with desired toppings.
Notes
Tip: I like to serve my carne asada inside of street-sized flour tortillas, topped with salsa verde, pico de gallo, and sliced radishes.Bon Appétit!