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, preferably Sweet 100 tomatoes quartered (about 1 1/2 cups) 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

Grilled Flank Steak With Corn, Tomato And Asparagus Salad, Recipe

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