Instructions: Place skirt steak in a resealable plastic bag. Combine lime juice, oil, red onion, salt, cumin, pepper and allspice. Reserve half and pour remaining half over steak. Seal bag and marinate steak in refrigerator 4 hours or overnight, turning occasionally. Shortly before serving time, combine salad greens and grapefruit and orange segments in bowl. Remove steak from marinade; discard marinade. Grill over hot coals, turning once, until medium-rare (instant-read thermometer reads 135 degrees F), 6 to 8 minutes. Slice across the grain and transfer to a serving platter. Add reserved dressing to salad ingredients. Toss lightly. Garnish with red onion rings.

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