Grilled Flank Steak with Corn, Tomato and Asparagus Salad

Grilled Flank Steak with Corn, Tomato and Asparagus Salad
Photo by © Anna Williams

Ingredients

  • 1 tablespoon chopped thyme
  • 6 ounces cherry tomatoes, preferably Sweet 100 tomatoes quartered (about 1 1/2 cups)
  • 2 ears of corn, shucked
  • 1 tablespoon extra-virgin olive oil
  • 8 cloves garlic, crushed and peeled
  • Kosher salt and freshly ground pepper
  • 2 tablespoons cider vinegar
  • + 12 more ingredients
    • 1 ½ cups dry red wine
    • 1 tablespoon unsalted butter
    • 3 large shallots, coarsely chopped
    • 6 ounces thin asparagus
    • 2 tablespoons chopped flat-leaf parsley
    • 6 basil leaves, finely shredded
    • ½ cup Dijon mustard
    • 1 tablespoon honey
    • 6 ounces fresh morel mushrooms, cleaned and halved if large or a scant 1/2 ounce dried morels reconstituted in boiling water for 10 minutes
    • 2 1/2-pound flank steak
    • ¼ cup packed dark brown sugar
    • ¼ small sweet onion, such as Walla Walla thinly sliced

In a large glass baking dish, whisk the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, 1 tablespoon of salt and 1 teaspoon of pepper. Add the steak and turn to coat. Let stand at room temperature for 2 hours or refrigerate for up to 8 hours. Meanwhile, in a medium bowl, whisk t...

View full recipe at My Recipes

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