Name: Grilled Flank Steak with Corn, Tomato and Asparagus Salad
Total time: 150 min
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; One 1 1/2-pound 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

Grilled Flank Steak with Corn, Tomato and Asparagus Salad

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Mark Fuller prepares this steak in the spring and summer to showcase the Pacific Northwest's iconic Walla Walla onions and morel mushrooms. The tomato-and-asparagus salad he serves alongside the beef would be wonderful all on its own as a first course.Plus: F&W's Grilling Guide More Amazing Steaks

Mark Fuller

Updated on January 15, 2020

Grilled Flank Steak with Corn, Tomato and Asparagus Salad — Photo: © Anna Williams

Active Time:

50 mins

Total Time:

2 hrs 30 mins

Yield:

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
One 1 1/2-pound 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

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.

Suggested Pairing

For cuts of meat with sweet-spicy rubs or marinades, try pouring similarly spicy, fruit-driven reds, like Argentinean Malbec or Petite Sirah from California.