Recipes Grilled Flank Steak with Corn, Tomato and Asparagus Salad 5.0 (1,724) Add your rating & review 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 By Mark Fuller Mark Fuller Why he won Because after cooking for years with one of the Northwest’s best chefs, he now prepares amazing dishes that are thoroughly his own. Born 1970 Raised Seattle Education The Culinary Institute of America in Hyde Park, NY. Experience Lucy’s Table, Portland, OR; Dahlia Lounge, Seattle. Humbling moment “At Dahlia, I once served underbraised brisket to 50 Jewish people at a cookbook dinner. My boss, Tom [Douglas], made me go out to the dining room to take the blame. Luckily, everyone was in a good mood. They just lectured me on how to cook brisket.” Favorite YouTube video Chinese hand-pulled-noodle demos. “You have to work the gluten in the dough; eventually you make a rope and pull it as you open up your arms. It’s shockingly hard.” Favorite value dish “On Monday nights, we’ve started doing spaghetti and meatballs. It’s so popular we haven’t been able to change it; it’s cultish.” Guilty pleasure Processed American cheese. “I can’t help it, I was raised on it.” Food & Wine's Editorial Guidelines Updated on January 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: © Anna Williams Active Time: 50 mins Total Time: 2 hrs 30 mins Yield: 4 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. Rate it Print