- 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.