Grilled flank steak with corn, tomato and asparagus salad

This is Week #32 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

My husband is an extremely thoughtful gift-giver. Without fail, I am pleasantly surprised by every gift he gives me. Have I mentioned the spice rack he had a friend make for me for our anniversary this year? The one made out of black walnut? It was perfect. I totally love it. But it has nothing to do with this post.

Another of his recent thoughtful gifts was a bowl full of food "goodies," including a package of dried morel mushrooms. If you are not a crazed foodie like myself, you are probably laughing. If you are a crazed foodie like myself, then you completely understand my excitement. And you will also understand why I was so excited to make this recipe! 

In a large baking dish, whisk together:

1 1/2 cups dry red wine

1/2 cup Dijon mustard

1/4 cup packed dark brown sugar

8 garlic cloves, crushed and peeled

3 large shallots, coarsely chopped

2 tablespoons flat-leaf parsley

1 tablespoon thyme, chopped

1 tablespoon Kosher salt

1 teaspoon pepper

Add one 1 1/2-pound flank steak. Turn to coat. Let stand at room temperature for 2 hours or refrigerate for up to 8 hours.

Meanwhile, in a medium bowl, whisk together:

2 tablespoons cider vinegar

1 tablespoon honey


6 ounces cherry tomatoes, quartered

1/4 small sweet onion, thinly sliced (oops, forgot this! please forgive!)

Toss. Let stand for 1 hour.

Light a grill. Coat 6 ounces asparagus and 2 shucked ears of 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 6 finely shredded basil leaves 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 1 tablespoon of unsalted butter. Add 6 ounces of fresh morel mushrooms, cleaned and halved if large (or 1/2 ounce dried morels, reconstituted in boiling water for 10 minutes). 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!

Click here for a printable recipe!