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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