Disclaimer: This recipe is from Food and Wine magazine. I got the recipe in their cookbook, but you can also find the original recipe at http://www.foodandwine.com/recipes/grilled-flank-steak-with-corn-tomato-and-asparagus-salad .
I honestly only made one real change--I skipped the part about the morels. Check out the link if you would like to add morels to your steak.
This recipe is SO yummy!! I made it in January, using a grill pan on my stove top. I marinated the steak at room temperature for 2 hours on that occasion (I started it right when I got home from work).
Yesterday I marinated the steak for 8 hours in the fridge. Both turned out wonderfully!
This recipe has just a bit of prep, then a little waiting, and then the rest is basically done for you. It's awesome! While very flavorful, this dish is also fresh and light--perfect for a summer afternoon.
The salad would be a perfect thing to take to a picnic or summer BBQ.
I made twice-baked potatoes as well, so I'll include that recipe. Because who doesn't like twice-baked potatoes?!?!?!
Grilled Flank Steak with Corn, Tomato, and Asparagus Salad
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| Grilled Flank Steak |
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| Corn, Asparagus, and Tomato Salad |
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| Twice-Baked Potatoes |
Ingredients:
Grilled Flank Steak
1 1/2 lb flank stea
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 (I used dried thyme)
Kosher salt and freshly ground pepper
Corn, Tomato, and Asparagus Salad
2 tablespoons cider vinegar
1 tablespoon honey
6 ounces cherry tomatoes, quartered (about 1 1/2 cups)
1/4 small sweet onion, such as Walla Walla, thinly sliced
6 ounces asparagus, thin preferred
2 ears of corn, shucked
1 tablespoon extra-virgin olive oil
6 basil leaves, finely shredded
Twice-Baked Potatoes
6-10 potatoes of your choice. I often use russets, great for baking, but lately I have used red potatoes. They are smaller (and help in potato self-control) and are great for mashing. They cook a bit quicker, and with a kid (who is venturing into the world of cooked food) it is a better portion size.
4 TB butter
2 cups shredded cheddar cheese. You may substitute this with another melting cheese of your choice. Cheddar has always been my favorite.
1 cup sour cream--I sometimes use whipping cream but using a low fat sour cream gives the same flavor, texture, yet much less fat!!
Directions:
Twice Baked Potatoes
1. Preheat the oven to 450 degrees.
2. Wash your potatoes
3. Bake the potatoes until they are soft to the touch, about 40-45 minutes if using red, about 1 hour if using russets.
4. Meanwhile, shred your cheese if you have it in a block.
5. When the potatoes are soft, take them out of the oven and let them cool for about 5 minutes. Leave the oven on.
6. When cool enough to handle, slice the potatoes in half, lengthwise, and scoop out the insides creating a little cup. Place the cups on a baking sheet.
7. Put the potato insides into a large bowl. When you have all of the potatoes scooped out, add the butter, cream/sour cream, and most of the cheese (set a side a bit to sprinkle on at the end). Mix the potatoes with the other ingredients and add salt and pepper to taste.
8. If you want to be fancy, you can use a plastic bag to "pipe" the filling back into the potatoes. If you don't care, you can spoon the mixture back into the cups, and they will look like my picture. Sprinkle the remaining cheese on top of the potatoes.
9. Return the potatoes to the oven and bake for 5-15 minutes, depending on how hot you want the potatoes. Make sure the cheese is completely melted.
Enjoy!
Tip: Make more than you can eat--these are GREAT leftovers!!
Grilled Flank Steak and Summer Salad
1. Prep the ingredients for the flank steak. You do not need great knife skills for this prep work, honestly, crushing the garlic and giving a quick chop to the shallots, parsley, and thyme is enough. You do want to take more care in slicing the ingredients for the salad.
2. 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.*Both achieve great results!
3. Meanwhile, in a medium bowl, whisk the cider vinegar and honey. Add the tomatoes and onion and toss. Let stand for 1 hour.
4. 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. (I ended up doing about 3 minutes for asparagus and 4 for corn--when it is in season you barely need to cook it!) 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.
5. 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.
6. Thinly slice the steak against the grain and transfer to plates. Season the tomato salad with salt and pepper and spoon alongside the steak.
