Recipe

1. Score both sides of flank steak with a sharp knife about 1⁄4″ deep and 1 1⁄2″ apart in a diamond pattern to allow marinade to penetrate into meat.
2. To make marinade, combine tea bags with water, orange juice, ginger, garlic, honey and salt in pot over high heat. Bring to boil. Boil 1 minute then remove from heat and let steep 30 minutes, or until cool. Discard tea bags. Stir in oil.
3. Place steak and marinade in covered shallow dish or sealable freezer bag and marinate in fridge at least 4 hours and no longer than 8 hours. Remove steak from fridge. Remove from marinade and let stand for 30 minutes to bring to room temperature before cooking.
4. To make smoking packet, layer 2 pieces of foil into a 12″ square. Add all smoking ingredients to center of foil and stir to combine. Fold foil into loose 6″ square. Poke holes in top of packet with fork.
5. Oil and preheat grill to high, about 500ºF. Lift 1 grate and slide smoking packet underneath. Close lid and wait until smoke starts to billow from barbecue and becomes very aromatic, approx. 5 minutes.
6. Pat steak dry and season with salt and pepper. Quickly lift lid and add steak to opposite side of grill from smoking packet. Close lid to contain smoke and grill 2 to 3 minutes. Flip and cook 3 minutes with lid closed for medium rare. Remove from grill and let rest 10 minutes on platter so juices are reabsorbed by meat.
7. Slice steak against the grain into 1⁄8″-thin slices and divide over 6 plates.

SERVING IDEA: Toss together a fresh side salad of Boston leaf lettuce, thinly sliced fennel and a simple vinaigrette and garnish it with fennel fronds to accompany the smoky meat.