Grilled Flank Steak With Corn, Tomato And Asparagus Salad

Ingredients

  • 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  chopped flat-leaf parsley
  • 1 tablespoon  chopped thyme
  •   Kosher salt and freshly ground pepper
  • 1 1 1/2  flank steak
  • 2 tablespoons  cider vinegar
  • 1 tablespoon  honey
  • 6 ounces  cherry tomatoes (about 1 1/2 cups), preferably Sweet 100 tomatoes, quartered
  • 1/4   small sweet onion, such as Walla Walla, thinly sliced
  • 6 ounces  thin asparagus
  • 2   ears of corn, shucked
  • 1 tablespoon  extra-virgin olive oil
  • 6   basil leaves, finely shredded
  • 1 tablespoon  unsalted butter
  • 6 ounces  fresh morel mushrooms, cleaned and halved if large, or a scant 1/2 ounce dried morels, reconstituted in boiling water for 10 minutes

Description

Mark Fuller Prepares This Steak In The Spring And Summer To Showcase The Pacific Northwest's Iconic Walla Walla Onions And Morel Mushrooms. The Tomato-and-asparagus Salad He Serves Alongside The Beef Would Be Wonderful All On Its Own As A First Course

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