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Marinated Flank Steak with Corn, Asparagus, and Tomato Salad

Author: Chef Julie Yoon

Ingredients

Steak & Marinade:

  • 1 ½ cups dry red wine
  • ½ cup Dijon mustard
  • ¼ cup packed brown sugar
  • 8 garlic cloves crushed and peeled
  • 3 large shallots coarsely chopped
  • 1 tablespoon Kosher salt and ground pepper to taste
  • One 1 ½-pound flank steak

Corn, Asparagus, & Tomato Salad:

  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 6 ounces cherry tomatoes
  • ¼ small sweet onion such as Vidalia, thinly sliced
  • 6 ounces asparagus trimmed
  • 2 ears corn shucked
  • 1 tablespoon olive oil plus more for drizzling
  • 6-10 basil leaves finely shredded

Instructions

  • In a liquid measuring cup, whisk the wine, mustard, brown sugar, salt, and pepper together until well mixed. Pour into a large zip top resealable bag and add the garlic, shallots, and steak. Squeeze the air out of the bag and close it. Place the bag in another bowl or baking dish (to catch any leaks) and either let stand at room temperature for 2 hours or refrigerate overnight.
  • Meanwhile, in a medium bowl, whisk the cider vinegar and honey until the honey is dissolved. Add the tomatoes and onion and toss. Let stand for at least 15 minutes.
  • Light a grill and lightly oil. Coat the asparagus and corn with the 1 tablespoon of 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 6-8 minutes for the corn. For presentation purposes, split the asparagus lengthwise first and then cut into large pieces on a diagonal. Cut the corn from the cobs. Add the asparagus, corn, and basil to the tomatoes and toss. Let stand until ready to serve.
  • Remove the steak from the marinade and pat dry with paper towels; season lightly with salt and pepper on both sides. Grill the steak, turning once, until medium-rare, about 10 minutes total, (you want it to be cooked, but still slightly pink inside). Transfer the steak to a work surface and let rest for 10 minutes. Thinly slice the steak against the grain and transfer to plates. Season the tomato salad with salt and pepper and a light drizzle of olive oil right before serving, and spoon alongside the steak.