Tea-Marinated Flank Steak with Mozzarella Salad

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Serving: Serving Size 4 1/2 ounce steak, 1 1/4 cup salad

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1. Wash hands with soap and running water.

2. Rinse fresh produce.

3. In medium bowl, whisk garlic, tea, 2 tablespoons oil, red wine vinegar, mustard and seasoning.

4. Place steak in large zip-top plastic bag; pour garlic mixture over steak. Seal bag, pressing out excess air; massage steak in bag to coat. Refrigerate at least 2 or up to 4 hours.

5. Prepare outdoor grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Sprinkle both sides of steak with 1/2 teaspoon salt and place on hot grill rack; cover and cook 12 minutes or until internal temperature reaches 135 degrees Fahrenheit for medium-rare, turning once. Wash hands after handling raw meat.

6. Transfer steak to cutting board; tent with aluminum foil and let rest 10 minutes. (Internal temperature will rise to 145 degrees Fahrenheit upon standing.)

7. In large bowl, whisk balsamic vinegar, honey, pepper, and remaining 2 tablespoons oil and 1/4 teaspoon salt; gently fold in mozzarella, avocado, zucchini, tomatoes, onion and basil. 

8. Slice steak across the grain; serve with salad.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!


Nutrition Facts

Calories 519

Total Fat (g) 29 g

Cholesterol (mg) 137 mg

Sodium (mg) 676 mg

Carbohydrates (g) 18 g

Fiber (g) 5 g

Protein (g) 46 g