Grilled Flank Steak with Corn, Tomato and Asparagus Salad

Grilled Flank Steak with Corn, Tomato and Asparagus Salad
19 Ingredients
  • 1 1/2 cups dry red wine
  • 1/2 cup Dijon mustard
  • 1/4 cup packed dark brown sugar
  • 8 garlic, crushed and peeled
  • 3 shallots, coarsely chopped
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped thyme
  • Kosher salt and freshly ground pepper
  • 2 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 sweet onion, such as Walla Walla thinly sliced
  • 6 ounces thin asparagus
  • 2 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
Nutrition
879
44% daily value
4 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

50% 32

Saturated

62% 12

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 2

Carbs

22% 65

Carbs (net)

- 56

Fiber

35% 9

Sugars

- 30

Sugars, added

- 18

Protein

141% 71

Cholesterol

67% 200

Sodium

73% 1754

Calcium

28% 282

Magnesium

38% 161

Potassium

44% 2091

Iron

78% 14

Zinc

122% 13

Phosphorus

126% 881

Vitamin A

10% 89

Vitamin C

45% 40

Thiamin (B1)

46% 1

Riboflavin (B2)

44% 1

Niacin (B3)

144% 23

Vitamin B6

206% 3

Folate equivalent (total)

29% 116

Folate (food)

- 120

Folic acid

- 0

Vitamin B12

140% 3

Vitamin D

674% 101

Vitamin E

17% 3

Vitamin K

57% 69

Sugar alcohols

- 0

Water

- 570
Comments
 
×