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
Kitchen Daily
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter