Fresh Corn Salad with Asparagus, Red Peppers and Grilled Flank Steak
In this delicious recipe, corn on the cob is grilled to achieve a deeper flavor and mixed with grilled asparagus and red peppers into a salad to accompany grilled flank steak. Flank Steak is a great cut of meat for the grill, and everyone already knows that corn is a grill’s favorite veggie!
- 1/3 cup orange juice
- ¼ cup Worcestershire sauce
- ¼ cup brown sugar, packed
- 1 pound flank steak
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 large shallot, minced
- 2 ears fresh sweet corn, husked
- 1 red bell pepper, cut in half and seeded
- 8 spears asparagus
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 6 basil leaves, cut in slivers
In a large zip-top bag, mix orange juice, Worcestershire sauce and brown sugar. Add steak and marinate, refrigerated, at least 2 hours and up to 8 hours, turning occasionally. One hour before serving, in a mixing bowl, whisk the vinegar and honey. Stir in the shallot; cover and set aside. Preheat grill to medium-high. In a mixing bowl, stir the oil, salt and pepper; add the corn, bell pepper and asparagus and rub with the oil. Grill the vegetables, turning occasionally, until tender and browned in spots, about 3 minutes for the asparagus and bell pepper, 6 minutes for the corn. Transfer to a cutting board; when cool enough to handle, with a sharp knife, cut the corn kernels from the cobs; cut the asparagus and bell pepper into 1-inch pieces. To the shallots, add the corn, asparagus, bell pepper and basil; toss to mix.
Remove the steak from the marinade and pat dry. Grill the steak, turning once, until medium-rare, about 5 minutes per side. Transfer the steak to a cutting board and let rest 10 minutes. Slice the steak against the grain and transfer to plates. Serve the corn salad with the steak.
Number of servings (yield): 4 portions