Grilled Flank Steak with Corn, Tomato and Asparagus Salad

Name: Grilled Flank Steak with Corn, Tomato and Asparagus Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams thin asparagus; 6 basil leaves, finely shredded; 355 milliliters ounces cherry tomatoes, preferably Sweet 100 tomatoes quartered (about; 2 Tbsps cider vinegar; 2 corn, shucked; 59 milliliters packed dark brown sugar; 118 milliliters Dijon mustard; 355 milliliters dry red wine; 454 grams flank steak; 2 Tbsps chopped flat-leaf parsley; 8 garlic, crushed and peeled; 1 Tbsp honey; 4 servings Kosher salt and freshly ground pepper; 1 Tbsp extra-virgin olive oil; 3 shallots, coarsely chopped; 0 sweet onion, such as Walla Walla thinly sliced; 1 Tbsp chopped thyme; 1 Tbsp unsalted butter; 170 grams fresh morel mushrooms, cleaned and halved if large or a scant 1/2 ounce dried morels reconstituted in boiling water for 10 minutes

Grilled Flank Steak with Corn, Tomato and Asparagus Salad

You can never have too many main course recipes, so give Grilled Flank Steak with Corn, Tomato and Asparagus Salad a try. Watching your figure? This gluten free recipe has 427 calories, 28g of protein, and 13g of fat per serving. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up brown sugar, onion, olive oil, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Brown Sugar

Red Wine

Shallot

Mustard

Parsley

Garlic

Pepper

Thyme

Salt

Equipment you will use

Glass Baking Pan

Whisk

Add the steak and turn to coat.

Ingredients you will need

Steak

Let stand at room temperature for 2 hours or refrigerate for up to 8 hours.

Meanwhile, in a medium bowl, whisk the cider vinegar and honey.

Ingredients you will need

Apple Cider Vinegar

Honey

Equipment you will use

Whisk

Bowl

Add the tomatoes and onion and toss.

Ingredients you will need

Tomato

Onion

Let stand for 1 hour.

Light a grill. Coat the asparagus and corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until tender and browned in spots, about 3 minutes for the asparagus and 6 minutes for the corn.

Ingredients you will need

Salt And Pepper

Asparagus

Olive Oil

Corn

Equipment you will use

Grill

Transfer to a work surface; when cool enough to handle, cut the asparagus into pieces and cut the corn from the cobs.

Ingredients you will need

Asparagus

Corn

Add the asparagus, corn and basil to the tomatoes and toss.

Ingredients you will need

Asparagus

Tomato

Basil

Corn

Remove the steak from the marinade and pat dry with paper towels; season lightly with salt and pepper. Grill the steak, turning once, until medium-rare, about 10 minutes total.

Ingredients you will need

Salt And Pepper

Marinade

Steak

Equipment you will use

Paper Towels

Grill

Transfer the steak to a work surface and let rest for 10 minutes.

Ingredients you will need

Steak

Meanwhile, in a skillet, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the morels and cook over moderately high heat until browned, about 3 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Morel Mushrooms

Thinly slice the steak against the grain and transfer to plates. Season the tomato salad with salt and pepper and spoon alongside the steak. Top the steak with the morels and serve.

Ingredients you will need

Salt And Pepper

Morel Mushrooms

Tomato

Grains

Steak

Equipment

Ingredients

Servings:

170grams

thin asparagus 6

basil leaves, finely shredded 355milliliters

ounces cherry tomatoes, preferably Sweet 100 tomatoes quartered (about 2Tbsps

cider vinegar 2

corn, shucked 59milliliters

packed dark brown sugar 118milliliters

Dijon mustard 355milliliters

dry red wine 454grams

flank steak 2Tbsps

chopped flat-leaf parsley 8

garlic, crushed and peeled 1Tbsp

honey 4servings

Kosher salt and freshly ground pepper 1Tbsp

extra-virgin olive oil 3

shallots, coarsely chopped 0

sweet onion, such as Walla Walla thinly sliced 1Tbsp

chopped thyme 1Tbsp

unsalted butter 170grams

fresh morel mushrooms, cleaned and halved if large or a scant 1/2 ounce dried morels reconstituted in boiling water for 10 minutes

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Wild & Wilder The Exhibitionist Merlot. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 19 dollars per bottle.