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1
Microwave lemon and lime in a small bowl to release essential oils and set aside until they are cool enough to handle.
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2
Add soy sauce and vinegar to blender, replace lid and turn on blender.
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3
Through the feed opening add, 1 at a time, the garlic, ground cloves, rosemary, thyme, and black pepper.
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4
Halve lemon and lime and leaving the blender running, squeeze juice from each through the feed opening.
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5
Place flank steak in a nonreactive container, add marinade and coat steak.
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6
Pour barbecue sauce over and spread to coat.
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7
Cover and refrigerate for 2 hours.
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8
Heat grill and sear each side of steak.
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9
Cook to your desired level of doneness and transfer to a cutting board to let rest for 5 minutes.
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10
Heat grapeseed oil in a skillet over medium-high heat.
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11
Add onion and saute until translucent, then add mushrooms and saute until they begin to give up their juices.
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12
Add red wine and allow most of it to evaporate.
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13
In a small bowl, whisk together water and beef base and add to pan.
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14
Allow to reduce by half.
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15
Season with salt and pepper to taste, remove from heat and keep warm.
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16
Slice steak on the bias into 1/4-inch thick strips and arrange on plate.
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17
Spoon mushroom onion sauce over.
