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Grilled Flank Steak with Corn, Tomato and Asparagus Salad Recipe

Grilled Flank Steak with Corn, Tomato and Asparagus Salad Recipe

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Grilled Flank Steak with Corn, Tomato and Asparagus Salad

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Ingredients

Count

Nutrition

857

Calories

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Ingredients:

Serving

1 1/2 cups dry red wine
1/2 cup dijon mustard
1/4 cup packed dark brown sugar
8 cloves garlic, crushed and peeled
3 large shallots, coarsely chopped
2 tbsp chopped flat-leaf parsley
1 tbsp chopped thyme
kosher salt and freshly ground pepper
2 1/2- lb flank steak
2 tbsp cider vinegar
1 tbsp honey
6 oz cherry tomatoes
1/4 small sweet onion , such as walla walla thinly sliced
6 oz thin asparagus
2 ears of corn, shucked
1 tbsp extra-virgin olive oil
6 basil leaves, finely shredded
1 tbsp unsalted butter
6 oz fresh morel mushrooms, cleaned and halved if large or a scant 1/2 oz dried morels reconstituted in boiling water for 10 minutes

Directions:

In a large glass baking dish, whisk the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, 1 tablespoon of salt and 1 teaspoon of pepper. Add the steak and turn to coat. Let stand at room temperature for 2 hours or refrigerate for up to 8 hours.
Meanwhile, in a medium bowl, whisk the cider vinegar and honey. Add the tomatoes and onion and toss. Let stand for 1 hour.
Light a grill. Coat the asparagus and corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until tender and browned in spots, about 3 minutes for the asparagus and 6 minutes for the corn. Transfer to a work surface; when cool enough to handle, cut the asparagus into pieces and cut the corn from the cobs. Add the asparagus, corn and basil to the tomatoes and toss.
Remove the steak from the marinade and pat dry with paper towels; season lightly with salt and pepper. Grill the steak, turning once, until medium-rare, about 10 minutes total. Transfer the steak to a work surface and let rest for 10 minutes.
Meanwhile, in a skillet, melt the butter. Add the morels and cook over moderately high heat until browned, about 3 minutes. Season with salt and pepper.
Thinly slice the steak against the grain and transfer to plates. Season the tomato salad with salt and pepper and spoon alongside the steak. Top the steak with the morels and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	857.43 Kcal (3590 kJ)
Calories from fat	283.22 Kcal
		% Daily Value*
Total Fat	31.47g	48%
Cholesterol	200.37mg	67%
Sodium	550.73mg	23%
Potassium	2041.35mg	43%
Total Carbs	59.17g	20%
Sugars	32.85g	131%
Dietary Fiber	8.69g	35%
Protein	68.76g	138%
Vitamin C	27.8mg	46%
Iron	14.3mg	80%
Calcium	211.4mg	21%

Amount Per 100 g
Calories	114.11 Kcal (478 kJ)
Calories from fat	37.69 Kcal
		% Daily Value*
Total Fat	4.19g	48%
Cholesterol	26.67mg	67%
Sodium	73.29mg	23%
Potassium	271.67mg	43%
Total Carbs	7.88g	20%
Sugars	4.37g	131%
Dietary Fiber	1.16g	35%
Protein	9.15g	138%
Vitamin C	3.7mg	46%
Iron	1.9mg	80%
Calcium	28.1mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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