Grilled Flank Steak With Corn, Tomato And Asparagus Salad

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1 1/2 cups dry red wine

1/2 cup Dijon mustard

1/4 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 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 small sweet onion, such as Walla Walla, thinly sliced

6 ounces thin 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 1/2 ounce dried morels, reconstituted in boiling water for 10 minutes

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