Add the orange juice, lemon juice, lime juice, white wine vinegar, olive oil, jalapeños, garlic, cilantro, cumin, salt, and black pepper to a bowl and whisk to combine.

Put the steak into a 9 by 13-inch casserole dish. Use a fork to poke a few holes in the meat on both sides (this helps tenderize it and lets the marinade seep in).

Pour the marinade on top, cover the dish, and refrigerate for at least 2 hours (but up to 24 hours).

When it is time to grill the steak, remove it from the marinade and scrape off the pieces of jalapeño, garlic, and cilantro. Let it sit at room temperature for about 15 minutes while the grill heats up.

Clean grill grates and brush with a paper towel or napkin soaked with vegetable oil. Preheat the grill to medium high. Once hot, add the steak and cook for 5-7 minutes on each side, flipping once. (This should yield medium-rare meat but all grills and techniques differ. See Notes below for internal temperatures.)

Remove the steak from the grill and let it rest for 10 minutes. Thinly slice across the grain. Serve.