In a bowl, whisk together the orange juice, lime juice, soy sauce, brown sugar, ginger, and garlic. Whisk until sugar is dissolved.
Continue whisking while slowly drizzling in the oils until combined.
Reserve about ¾ cup* and place the rest of the mixture in a zip-lock bag.
*Make sure when you're pouring out the ¾ cup you are constantly whisking the mixture to assure even distribution of ingredients.
Lightly score the flank steak in a diagonal pattern on both sides.
Place steak in the zip-lock bag with marinade and leave in fridge for at least 8 hours, preferably overnight.
Caramelize the pecans.
Remove steak from fridge about 30 minutes prior to cooking and leave at room temperature.
You'll want to let the dressing portion to sit at room temp during this time as well.
Heat outdoor grill to e-high heat. If an outdoor grill is not available, use the broiler, or an indoor grill pan.
Remove steak from bag and let any excess marinade drip off.
Sprinkle steak lightly with salt and pepper.
Cook for about 5-8 minutes on each side or until done.
In order to stay tender, flank steak should still be pink in the middle, but nicely seared on the outside.
When done, remove from grill and wait at least 5 minutes before cutting to let the juices redistribute. Then slice into thin slices.
To assemble: divide lettuce onto plates and top with slices of mango, avocado, and red onion. I purposely chose these toppings not only for the perfect blend of flavors and textures, but for the gorgeous color combination-we eat with our eyes first!
Add steak slices and drizzle with dressing.
Sprinkle pecans and cilantro on top.
