Grilled Flank Steak With Corn, Tomato And Asparagus Salad

Ingredients

  • 1 1/2 cup(s) dry red wine
  • 1/2 cup(s) Dijon mustard
  • 1/4 cup(s) packed dark brown sugar
  • 8 clove(s) garlic, crushed and peeled
  • 3 large shallots, coarsely chopped
  • 2 tablespoon(s) chopped flat-leaf parsley
  • 1 tablespoon(s) chopped thyme
  • Kosher salt and freshly ground pepper
  • 1 1 1/2-pound flank steak
  • 2 tablespoon(s) cider vinegar
  • 1 tablespoon(s) honey
  • 6 ounce(s) cherry tomatoes, preferably Sweet 100 tomatoes quartered about 1 1/2 cups
  • 1/4 small sweet onion, such as Walla Walla thinly sliced
  • 6 ounce(s) thin asparagus
  • 2 ear(s) of corn, shucked
  • 1 tablespoon(s) extra-virgin olive oil
  • 6 basil leaves, finely shredded
  • 1 tablespoon(s) unsalted butter
  • 6 ounce(s) fresh morel mushrooms, cleaned and halved if large or a scant 1/2 ounce dried morels reconstituted in boiling water for 10 minutes

Description

Grilled Flank Steak With Corn, Tomato And Asparagus Salad - The Huffington Post

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