3/4lb.Flat Iron Steakother cuts like Top Sirloin or Tenderloin would work well here too
8cupsof mixed greens
1cupof grape tomatoes halves
1cupof bocconcini mozzarella balls
1avocadoseeded and sliced
1.Whisk together the marinade ingredients. Reserve half in the refrigerator for later as a dressing. Pour the remaining half on the steak in a glass bowl or resealable plastic bag. Marinate in the refrigerator for at least 30 minutes to 2 hours, turning occasionally.
Preheat your grill to medium high heat and oil the grill grate. Cook the steak for 3-5 minutes per side or until a meat thermometer reads the desired doneness. Medium Rare:145°F ; Medium: 160°F; Well Done: 170°F.
Remove steak from the grill and let it rest for 5 minutes to let the juices redistribute. Slice against the grain in thin slices.
For the salad: In a large shallow serving bowl, arrange the mixed greens, tomatoes, mozzarella balls, avocado, red onion and basil leaves. Sprinkle with salt and pepper. Add the sliced steak. Drizzle with the reserved balsamic dressing. Note: You can also serve in individual portions on smaller plates.