Awhile back, Food & Wine featured a recipe from Mark Fuller; grilled flank steak accompanied by a corn, tomato & asparagus salad. Although the recipe screams summer I knew the minute I saw it that there would be no waiting for summer. I needed to recreate this one right away.
The meat is marinated in Dijon, red wine, brown sugar and herbs, which makes it extra juicy and tender. The vegetables, which are seasoned with cider vinegar and honey, are delicious on their own and really shine when paired with the meat. Though it takes a bit of planning, and may seem time consuming, just one bite and you will know it was worth it.
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Grilled Flank Steak with Corn Tomato & Asparagus Salad
(adapted from Food & Wine)
1 1/2 cups dry red wine
1/2 cup Dijon mustard
1/4 cup packed dark brown sugar
8 cloves garlic, crushed and peeled
3 large shallots, coarsely chopped
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped thyme
Kosher salt and freshly ground pepper
2 pound flank steak
2 tablespoons cider vinegar
1 tablespoon honey
6 ounces cherry or grape tomatoes, cut in half
6 ounces thin asparagus, cut into pieces
1 cup frozen corn
1 tablespoon extra-virgin olive oil
6 basil leaves, finely shredded
1 tablespoon unsalted butter
6 ounces fresh cremini mushrooms
In a large plastic bag, mix the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, salt and 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 toss. Let stand for 1 hour.
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. Transfer the steak to a work surface and let rest for 10 minutes.
Meanwhile, in a skillet, melt the butter. Add the mushrooms, corn and asparagus and cook over medium heat until soft. Remove from heat and mix with the marinated tomatoes. Season with salt and pepper.
Thinly slice the steak against the grain and transfer to plates. Serve topped with vegetables.
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