Grilled Flank Steak With Corn, Tomato And Asparagus Salad

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Pip & Ebby
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 ½ cups dry red wine

½ cup Dijon mustard

¼ 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 ½-pound flank steak

2 tablespoons cider vinegar

1 tablespoon honey

6 ounces cherry tomatoes, quartered

¼ small sweet onion, thinly sliced

6 ounces 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 ½ ounce for 10 minutes dried morels, reconstituted in boiling water

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