1 med to large cut flank steak
1 small onion
Juice of one lemon
Salt & pepper
2 ripe avocados
2 ripe tomatoes (or one large tomato)
Fresh mozzarella cheese cubed
Marinate flank steak in a couple of splashes of worshetchere sauce and 1/2 of the onion, grated and rubbed on steak, and salt and pepper
Let marinate for at least 15 minutes (longer for stronger flavors) but not over night - you don’t want the marinade to cook the steak.
On grill pan for indoor or hot grill outdoors, grill flank steak for 5 minutes on first side - do not move steak once it is on the grill. Flip and grill for another 3 minutes. This will give you a medium rare steak.
Take steak off grill and put in baking dish or on putting board and set aside to rest for at least 5 minutes.
While steak is resting cube avocado flesh and tomatoes and put in large mixing bowl or salad bowl - immediately squeeze lemon juice over avocado and tomatoes to keep the avocado from turning brown.
Take cubed mozzarella cheese and add to the salad. Toss very gently. Cut flank steak in very thin slices at an angle across the grain of the meat. Add sliced meat to the salad and drizzle with balsamic vinegar to desired amount. Salt and pepper if needed.
Note**also great with leftover meats (cold steak or chicken).
Hope everyone enjoys!!