Marinated Flank Steak Recipe : Season 3, Ep. 9

This tender Marinated Flank Steak with Corn, Asparagus, and Tomato Salad is an easy one-grill pan dish that satisfies you as a meal but still feels light and fresh. It's perfect for entertaining guests or any summer night.


Steak and marinade
Dry red wine 1 1/2 Cup (24 tbs)
Dijon mustard 1/2 Cup (8 tbs)
Packed brown sugar 1/4 Cup (4 tbs)
Corn, asparagus, and tomato salad
Garlic cloves 8 (crushed and peeled)
Shallots 3 Large , coarsely chopped, with juices
Cider vinegar 2 Tablespoon
Honey 1 Tablespoon
Kosher salt 1 Tablespoon
Ground pepper To Taste
Cherry tomatoes 6 Ounce
Flank steak 1 1/2 Pound
Sweet onion 1/4 Small , thinly sliced (such as Vidalia)
Asparagus 6 Ounce , trimmed
Corn ears 2 (shucked)
Olive oil 1 Tablespoon (plus more for drizzling)
Basil leaves 10 , finely shredded



In a liquid measuring cup, whisk wine, mustard, brown sugar, salt, and pepper together until well mixed.

Pour into a large zip top resealable bag and add garlic, shallots, and steak.

Squeeze air out of the bag and close it. Place the bag in another bowl or baking dish (to catch any leaks) and either let stand at room temperature for 2 hours or refrigerate overnight.

Meanwhile, in a medium bowl, whisk the cider vinegar and honey until the honey is dissolved.

Add tomatoes and onion and toss. Let stand for at least 15 minutes.

Light a grill and lightly oil.

Coat the asparagus and corn with the 1 tablespoon of olive oil and season with salt and pepper.

Grill over moderately high heat, turning occasionally until tender and browned in spots, about 3 minutes for the asparagus and 6-8 minutes for the corn.

For presentation purposes, split the asparagus lengthwise first and then cut into large pieces on a diagonal.

Cut the corn from the cobs. Add the asparagus, corn, and basil to the tomatoes and toss. Let stand until ready to serve.

Remove the steak from the marinade and pat dry with paper towels season lightly with salt and pepper on both sides.

Grill the steak, turning once, until medium-rare, about 10 minutes total, (you want it to be cooked, but still slightly pink inside).

Transfer the steak to a work surface and let rest for 10 minutes.


Thinly slice the steak against the grain and transfer to plates.

Season the tomato salad with salt and pepper and a light drizzle of olive oil right before serving, and spoon alongside the steak.

Recipe Summary

Difficulty Level: Easy