In a medium mixing bowl, combine the coriander, oil, soy sauce, orange juice, lime juice, garlic, chipotle paste, cumin, 1 teaspoon salt, and 1 teaspoon pepper. Whisk to combine. Remove 120ml of the mixture, cover and refrigerate until serving time.
Pour the remaining mixture into a large resealable food storage bag. Add the steak, push out all the air, and seal. Flip the bag several times to coat the meat with the marinade. Marinate for 6-12 hours in the refrigerator. Flip the bag over occasionally.
Remove the steak from the marinade, discarding the marinade. Pat the steak dry and season with salt and pepper on both sides.
For best results, cook on a barbeque. Prepare barbeque for direct heat, oil the grill and make sure it’s really hot before you start cooking. Timings will depend on the how you like your steak however, we advise 6-7 minutes per side or until it reaches an internal temperature of 55-60°c, for medium well.
Remove the steak from the barbeque and let it rest on a wire rack for 20-30 minutes.
Slice the steak against the grain, pour the reserved marinade over and serve.
