INGREDIENTS
3/8 cup lime juice
3 cups Hale grapefruit juice
½ tablespoon ground coriander
½ tablespoon crushed red pepper
1 teaspoon ground black pepper
3/8 cup cream of coconut
2 ¼ pounds trimmed beef flank steak
1 ½ tablespoon Dijon mustard
¼ cup plus 3 teaspoons olive oil
24 cups mixed salad greens (1 ½ pounds)
½ cup thinly sliced red onion
½ cup sliced red bell pepper, ¼ inch thick
1 ½ cups cooked black beans, drained and rinsed
2 cups Hale grapefruit sections
PREPARATION
To prepare the marinade and dressing, combine the line juice, Hale grapefruit juice, coriander, crushed pepper, black pepper and cream of coconut. Divide the liquid in half, pour the first half (the marinade) over the flank steak, cover and marinate for 24 hours. To the second half (the dressing), slowly add the mustard and oil while whisking, cover and refrigerate.
Remove the flank steak and discard the marinade. Pat dry and grill the flank steak for 5-6 minutes per side, remove from the grill and keep warm. To prepare each salad, arrange 4 cups of the salad greens, ¼ ounce of onion, ½ ounce of bell pepper, 2 ounce of black beans, 3 ounce of Hale grapefruit sections and 6 ounce of sliced steak (1 ounce slices) on a salad plate, top with 3 ounces of the dressing
YIELD: 6 servings.