Clean vegetables in water. Using a mandolin, shave fennel and onions then reserve in a medium size bowl
Prepare minced garlic, chopped cilantro, and segmented blood oranges
Add ingredients to bowl with carrot shred. Juice lime into bowl, add extra virgin olive oil, white balsamic, and toss thoroughly seasoning with salt and pepper then reserve in refrigerator.
Season peeled skirt steak with salt and pepper. Cook on high heat grill until internal temperature reaches 130 degrees F
Let rest for 5 minutes before slicing across the grain. Plate skirt steak sliced and fanned with blood orange fennel slaw on the side
