Combined orange juice, lemon juice, lime juice, garlic, soy sauce, chipotle pepper, chili powder, ground cumin, paprika, oregano, black pepper, cilantro in a food processor or whisk together with olive oil until well-combined. Remove one cup of the marinade and place in a small bowl cover with plastic wrap and refrigerate for use after the meat is cooked.

Place the flank steak between two sheets of heavy plastic resealable freezer bags on solid level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of a quarter inch. After pounding poke steak all over with a fork. Add the meat to the marinade in a large bowl, cover, and allowed to marinate in the refrigerator for 24 hours.

Preheat an outdoor grill for medium high heat, and lightly oil the grate.

Remove the steak from the marinade and grilled to desired doneness, about 5 minutes per side for medium-rare. Discard used marinade. Remove meat from the Heat and slice across the grain.

Pour the one cup of reserved, unused marinade over the hot heat and serve immediately.