1/2 teaspoon chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried Greek oregano

2 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 1/2-2 pounds flank steak

1 tablespoon canola or olive oil

1/2- 2/3 cup orange juice

2 tablespoons minced fresh cilantro leaves, for garnish (optional)

Place the chili powder, cumin, oregano, garlic, salt and pepper in a bowl and mix well. Coat both sides of the steak with the mixture.

Place a large cast-iron skillet over medium-high to high heat and, when it is hot, add the oil. Add the steak and cook until deeply browned, about 3-4 minutes on each side. Transfer the steak to a platter. Add the orange juice to the pan and, using a wooden spoon, scrape up any bits of meat and spice that may be sticking to the pan. Bring to a boil and cook until slightly reduced, about 2 minutes. Lower the heat to medium, return the steak to the pan, and cook until well coated, about 1 minute. Serve immediately, garnished with cilantro, if desired.

Serves 4.