• 1 2 lb flank steak (or skirt steak)
  • 1 blood orange, juiced
  • 3 limes, juiced
  • 4 cloves of garlic, peeled and crushed
  • 1 Tbsp brown mustard
  • 1 Tbsp raspberry vinegar
  • green onion, sliced (for garnish)


Combine juice of orange and limes in a small bowl.

Add crushed garlic to marinade.

Whisk in brown mustard and blush vinegar.

Place flank steak in a 1-gallon Ziploc bag, add marinade, and refrigerate for 30 – 60 minutes.

Preheat grill on medium-high heat.

Grill flank steak for 6 – 7 minutes per side, turning once.

Serve thinly sliced over garlicky cauliflower mash.