To prepare the marinade and dressing, combine the lime juice, Florida 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 salad greens, 1/4 oz
of onion, 1/2 oz of bell pepper, 2 oz of black beans, 2 oz of grapefruit
sections and 5 oz. of sliced steak (1 oz slices0 on a salad plate, and top
with 3 oz. of dressing.