Time to fire up the grill for this delicious and tender Flank Steak. Accompanying it is a simple, healthy, tasty salad with corn and tomatoes mixed with asparagus. Let your dinner be healthy and full of flavor!
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!
PREPARING GRILLED FLANK STEAK WITH CORN, TOMATO & ASPARAGUS SALAD
Preparing this amazing steak dinner with a delicious salad won’t disappoint!
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!
Grilling season is a favorite! Try these recipes that are perfect on the grill - Grilled Steak and Mushroom Kabobs, BBQ Spiced Shrimp with Tomato Salad and Grilled Sea Scallops with Vegetables. Enjoy!
When you’re preparing to cook thin steaks like Flank Steak, pork chops or burgers, vegetables and seafood, you’ll want to use high heat but leave the grill uncovered because they’ll cook quickly.
When preparing bone-in chicken or thick steaks and even roasts, you will want to cover the grill to keep the heat high and the temperature even.
Be sure to use tongs to flip your steaks so you don’t pierce the meat and lose the juices that are inside, keeping your steak tasty!