In a medium bowl, combine orange juice, lime juice, beer, soy sauce, vegetable oil, garlic powder, onion powder, ground cumin, chopped cilantro, and black pepper. Whisk until well combined.

Place meat in a large baking dish or resealable plastic bag.

Pour marinade over meat, making sure it's evenly coated.

Cover tightly or seal bag, refrigerate for 3-6 hours.

Light up your charcoal grill or preheat your gas grill to medium-high heat.

Brush your grill grates with vegetable oil to prevent sticking.

Remove meat from marinade and pat dry with paper towels to remove excess marinade.

Place meat on the grill and cook for 8-10 minutes per side.

For medium-rare, cook until internal temperature reaches 135°F.

Remove from grill and let rest on a cutting board for 5-10 minutes.

Slice meat against the grain into thin strips.

Garnish with additional fresh chopped cilantro if desired.