Thursday, September 5, 2013

Grilled Flank Steak Salad with Corn Cilantro Dressing by Tom

Grilled Flank Steak with Corn Cilantro Dressing

We have made this recipe several times, but much to our chagrin had never posted it.  It is a wonderful way to take advantage of all of the fresh corn available this time of year, as well as to have a healthy meal.  We discovered it in "The New Mayo Clinic Cookbook" several years ago and have made it for family and friends.  Again a good friend was coming over and we were looking for an easy yet tasty recipe.  This is it!

---Tom

Grilled Flank Steak with Corn Cilantro Dressing
(adapted from New Mayo Clinic Cookbook)
Serves 6

3 cups corn, cut from about three or four ears, of fresh corn (you can substitute thawed frozen corn if you prefer)
1/2 cup vegetable stock or broth (we used white wine and olive oil instead)
2 tablespoons fresh lime juice (we used juice of two limes)
1 red bell pepper - 2 tablespoons chopped red pepper to be used in the vinaigrette. Julienne the remaining bell pepper for the salad itself
1 shallot
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro -- we used lots more
1 tablespoon cumin
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
1 pound flank steak, larger if you prefer but then be mindful of the rub proportions
1 large head romaine lettuce, trimmed and cut bite-sized pieces (we used 3 small ones, pre-washed)
2 cups cherry tomatoes halved
1 1/2 cups cooked black beans (1 can of black beans drained works as well)



In a small bowl mix together the cumin, oregano, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon of black pepper.

Rub both sides of the flank steak and let sit.  I did this several hours before we started the rest of the recipe and refrigerated.  This rub gave the flank steak a really good flavor.

Fresh corn from a local farm.

An easy technique I learned somewhere to prevent corn from flying everywhere when cutting from the cob is to cut the ear of corn in a large bowl.  Using a sharp chef's knife, trim the corn from the ears of corn.

Heat a large non-stick skillet over medium-high heat.  When hot, add the corn and cook until the corn just starts to brown.  Stir frequently to prevent burning.  Take off the burner and set aside to cool.

In a food processor add one cup of the cooked corn, the stock (or wine/olive oil combo), lime juice, the shallot and the chopped red bell pepper.  Pulse to puree this.  Now add the olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and lots of the chopped cilantro.  Pulse to blend and then set aside.  Will be thick.  If necessary, add more stock to thin enough to dress the salad.

In a large bowl combine the lettuce, tomatoes, onion, black beans.

Next add the julienned red bell pepper and the roasted corn.


Add the corn cilantro dressing to the salad mixture, but don't toss yet.

Take as is to the table for your guests to admire ;-).

Now grill the flank steak over a very hot fire.  I find flank steak grills very quickly, so only a couple of minutes a side is more than enough.  Flank steak is best when medium rare.

Let sit for at least 10 minutes, and then slice into 1/2" thick pieces.

Toss the salad and plate.  Put 2-3 slices of flank steak on top and the dish is ready to eat.

This is an excellent warm weather meal.  I highly recommend it.

---Tom

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