- Yield: 4 Servings
Fresh Corn Salad with Asparagus, Red Peppers and Grilled Flank Steak
- Sunshine Sweet Corn - 2 ears, husked
- Brown Sugar - 1/4 cup
- Flank Steak - 1lb
- Red Wine Vinegar - 1 tablespoon
- Honey - 1 tablespoon
- Worcestershire Sauce - 1/4 cup
- Orange Juice - 1/3 cup
- Red Bell Pepper - 1, halved and seasoned
- Asparagus - 8 spears
- Olive Oil - 1 tablespoon
- Salt - 1/4 teaspoon
- Black Pepper - 1/8 teaspoon, ground
- Basil Leaves - 6, 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.
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!