• Place the flank steak in a wide, shallow dish or a freezer bag and set it aside.
  454g (1lb) flank steak
• In a small bowl, whisk to combine the orange juice, lime juice, garlic, soy sauce, olive oil, cilantro, chili powder, cumin, and coriander. Pour the mixture over the steak and cover or seal the bag. Transfer the steak to the fridge and let marinate for 12-24 hours.
  2 cloves garlic, 1 orange, 1 lime, 2 tbsp soy sauce, 2 tbsp olive oil, ¼ cup cilantro, 2 tsp chili powder, 1 tsp cumin, ½ tsp ground coriander
• Once the steak is marinated, take it out of the fridge an hour before you want to grill it. You want it to come up to room temperature.
• Heat a cast-iron griddle until smoking. Place the steak on the grill and sear on all sides. reduce the heat to low and cook, flipping every once in a while, until the internal temperature registers between 120-125°F.** T
• Take the steak off of the heat and tent with foil. Let rest for 10 minutes before slicing into thin pieces against the grain.

For the Pickled Radish

• Place the radish and shallots in a jar and cover them with the vinegar. Add the salt and sugar and seal the jar. Give the jar a good shake and transfer it to the fridge. Leave the radish to pickle for at least 12 hours. ***
  4 radishes, 2 shallots, 1 cup white vinegar, 1 tbsp granulated sugar, 1 tsp kosher salt

For the Salad

• In a bowl, whisk to combine the garlic, lime juice, olive oil, Tajín, and honey. Set aside.
  2 cloves garlic, 2 limes, ¼ cup olive oil, 1 tbsp Tajín **, 1 tbsp honey
• Place the romaine and radicchio in a large bowl. Drizzle the dressing over top and toss to coat.
  1 head romaine lettuce, ½ head radicchio
• Pile the greens on a platter and top with the mango, jalapeño, cherry tomatoes, avocado, carne asada, and the pickled radish. Finish with a sprinkling of Tajín and serve immediately.
  1 green mango, 1 jalapeño, 1 cup cherry tomatoes, 1 avocado, 1 batch carne asada, 1 batch pickled radish