with CAPITAL BREAKFAST TEA
In a shallow bowl, marinate the flank steak in the brewed black tea, olive oil, lemon juice, and salt. Refrigerate for two hours.
Preheat grill to medium-high. Remove flank steak from the marinade. Grind together the black tea leaves, fresh thyme, lemon zest, and salt. Rub both sides of the steak with the mix.
Place the steak on the grill and cook 4 minutes. Flip and cook for another 4 minutes. Flip and cook again to desired doneness, another 1-3 minutes. Remove from grill, cover with foil, and allow to rest for 7 minutes before slicing thinly.
(Optional) In a bowl, stir together 1 minced shallot, 2 tbsp. minced parsley, 2 tsp. thyme, 1 lemon zest, and 1 tsp. lemon juice. Serve over the steak.
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For the Marinade:
-1 1/2 pounds flank steak
-2 cups brewed Capital Breakfast tea (1 tbsp tea for 3 minutes in 2 cups 195°F water)
-3 tbsp. olive oil
-3 tbsp. lemon juice
-1 tsp. salt
For the Rub:
-1 tbsp. Capital Breakfast tea
-1 tbsp. fresh thyme
-1 lemon, zested
-2 tsp. salt