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

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Ingredients

  • 3/4 lb flank steak
  • 1 Tbsp olive oil, divided
  • 1/2 Tbsp smoked paprika
  • 1/4 tsp salt, 1/4 tsp pepper
  • 2 ears fresh corn, shucked
  • 1 green bell pepper
  • 1 tomato, chopped
  • 1 Tbsp chopped fresh dill
  • 1/2 Tbsp fresh lemon juice
  • 1/2 lb asparagus, trimmed
  • 2 1/2 Tbsp olive oil, divided
  • 1/2 (16-oz) loaf French bread, cut into 1-inchthick
  • slices
  • 1/2 (8-oz) pkg fresh mozzarella pearls

Details

Preparation

Step 1

   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.
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    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.

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