Recipe of The Week: The Light Taco

1 cup light-colored beer (preferably lager style) 1/2 cup soy sauce
1 orange, thinly sliced with peel
½ onion, thinly sliced
4 garlic cloves, halved and smashed
1 2 1/4-pound flank steak
1/3 cup soy sauce
2 tablespoons fresh lime juice
1 teaspoon minced, seeded Serrano chile
1 green onion, thinly sliced
2 teaspoons chopped fresh cilantro
1 avocado, peeled, pitted, thinly sliced
1 head butter lettuce, leaves separated for wraps

Scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of a glass dish large enough to hold the flank steak. Sprinkle the flank steak all over with salt and pepper and placed in the prepared baking dish. Scatter the remaining orange, onion and garlic over the flank steak and pour the beer over. Cover with plastic wrap and refrigerate 1 hour at room temperature or overnight in the fridge.

Prepare barbeque (medium-high heat) or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare. Meanwhile mix soy sauce and remaining ingredients except butter lettuce in a small bowl. Transfer the grilled flank steak to a cutting board and cut crosswise into strip. Make tacos using slices of flan steak and avocados and drizzle with soy salsa.