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(s) chopped thyme
  • Kosher salt and freshly ground pepper
  • 1.5 cup(s) dry red wine
  • 6 ounce(s) cherry tomatoes
  • 0.5 cup(s) Dijon mustard
  • 1 tablespoon(s) unsalted butter
  • 2 ear(s) of corn
  • + 12 more ingredients
    • 2 tablespoon(s) cider vinegar
    • 3 large shallots
    • 1 tablespoon(s) honey
    • 0.25 cup(s) packed dark brown sugar
    • 2 tablespoon(s) chopped flat-leaf parsley
    • 6 ounce(s) thin asparagus
    • 8 clove(s) garlic
    • 6 ounce(s) fresh morel mushrooms
    • 6 basil leaves
    • 2 1/2-pound flank steak
    • 1 tablespoon(s) extra-virgin olive oil
    • 0.25 small sweet onion

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 Food & Wine

Comments

Variations on Grilled Flank Steak with Corn, Tomato and Asparagus Salad

  • Grilled Flank Steak with Corn, Tomato and Asparagus Salad
    • 1/2 cup Dijon mustard
    • 2 tablespoons chopped flat-leaf parsley
    • 6 ounces thin asparagus
    • 1 tablespoon chopped thyme
    • 1 tablespoon honey
    • +13 other ingredients


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