Michael Symon's Grilled Flank Steak With Bacon Rosemary Corn |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From The Chew. Posting for safe keeping. Red Wine vinegar can be subbed for the sherry vinegar. Ingredients:
2 lbs flank steaks |
2 ears corn (husked and cleaned, kernels removed) |
4 ounces bacon (thick,diced) |
1 rosemary, stem (chopped) |
3 1/2 ounces shiitake mushrooms (sliced) |
2 tablespoons sherry wine vinegar |
4 tablespoons extra virgin olive oil, plus extra |
1 pinch crushed red pepper flakes |
kosher salt |
fresh ground pepper |
water |
Directions:
1. Season steak with salt, pepper and olive oil, then add to grill. Cook for 5 minutes per side, until meat reaches internal 130 degrees. Remove steak from grill and allow to rest.
2. Crisp bacon in saute pan with 1 tablespoon of olive oil. Next add sliced mushrooms, then corn. Add rosemary and chile flake. Deglaze pan with water. Add vinegar and olive oil. Slice steak against the grain and top with corn to serve.
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