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

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 tablespoon unsalted butter
    • 3 large shallots, coarsely chopped
    • +16 other ingredients


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