In a large zipper top gallon-sized baggie or a shallow dish with a lid, add the olive oil, soy sauce, juice of the lime, juice of the orange, garlic, cilantro, jalapeno, cumin, salt, pepper, and paprika.

Use a fork to combine.

Add the flank steak to the dish or bag and use the fork to move the steak around in the marinade to coat it well (or close up the bag and massage the marinade into the steak a bit).

Cover or close the bag and place the steak in the fridge to marinade for 4 hours or up to 24 hours. Turn the bag or move the steak around in the dish a few times if you remember to make sure it stays evenly covered in the marinate (you don't have to mix it around, just if you can).

When you are ready to prepare the carne asada, preheat your grill to medium high heat.

Clean and oil the grates (I do this with a cleaning brush and then I dip a paper towel in oil and rub it on the grates; this helps everything to not stick).

Place the steak pieces on the grill and cook for 6 minutes per side, flipping once for medium cooked steak. 

Remove from the grill and allow the meat to rest for 5 minutes.

After the meat has rested, slice it thinly against the grain and serve it however you like best.

The meat is great in tacos, on salad, in a burrito, in a Tex-Mex style rice bowl, the possibilities are endless.