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.
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 the cider vinegar and honey.
Add the tomatoes and onion and toss.
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.
Transfer to a work surface; when cool enough to handle, cut the asparagus into pieces and cut the corn from the cobs.
Add the asparagus, corn and basil to the tomatoes and toss.
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.
Transfer the steak to a work surface and let rest for 10 minutes.
Meanwhile, in a skillet, melt the butter.
Add the morels and cook over moderately high heat until browned, about 3 minutes. Season with salt and pepper.
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.