Tea-Marinated Flank Steak with Mozzarella Salad

Directions

Step 1: Wash hands with soap and running water.

Step 2: Rinse all fresh produce items under cold running water prior to prepping.

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

Step 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.

Step 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.

Step 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.)

Step 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. Makes about 5 cups.

Step 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!