Flank Steak with Corn Salad, Grilled Asparagus, and Mozzarella toast

Flank Steak with Corn Salad, Grilled Asparagus, and Mozzarella toast

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    lb flank steak

  • 1

    Tbsp olive oil, divided

  • ½

    Tbsp smoked paprika

  • ¼

    tsp salt, ¼ tsp pepper

  • 2

    ears fresh corn, shucked

  • 1

    green bell pepper

  • 1

    tomato, chopped

  • 1

    Tbsp chopped fresh dill

  • ½

    Tbsp fresh lemon juice

  • ½

    lb asparagus, trimmed

  • Tbsp olive oil, divided

  • ½

    (16-oz) loaf French bread, cut into 1-inchthick

  • slices

  • ½

    (8-oz) pkg fresh mozzarella pearls

Directions

   Preheat grill or grill pan to medium-high heat. Rub steak with ½ Tbsp olive oil, paprika, ⅛ tsp salt and ⅛ tsp pepper. Place steak, corn, and bell peppers on grill. Grill, covered with grill lid, 10 to 12 minutes, turning occasionally, until steak is to desired doneness and vegetables are tender. Let steak stand 10 minutes before slicing. Cut corn off cob into a serving bowl; stir in tomato, dill, lemon juice, and remaining salt, pepper and oil. Chop peppers; add to corn mixture and serve over steak. ---------------------------------------------------------------------------------     Preheat grill or grill pan to medium-high heat. Toss asparagus with ½ Tbsp oil. Place on grill rack and cook 5 minutes or until crisp-tender; season to taste. Brush bread with 2 Tbsp oil; place on grill rack, and cook 1 minute. Flip over to grill on the other side and top with mozzarella pearls to melt.


Nutrition

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