25 Minute Flank Steak With Charred Vidalia Onion Salad Food

CORN AND VIDALIA ONION SALAD

Corn and Vidalia Onion Salad image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 ears fresh corn, shucked
Cooking spray, for coating the grill
1 large Vidalia onion, cut into 1/2-inch slices
1 1/4 cups finely chopped fresh cilantro
1 1/4 cups chopped seeded yellow tomato
3 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes

Steps:

Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler.
Place the corn on the grill or in a broiler pan. Cook, turning every 5 minutes, until lightly browned all over, about 20 minutes. Let cool, then cut the kernels from the ears (you should have about 3 cups).
Coat the grill or broiler pan with cooking spray. Grill the onion slices for 5 minutes on each side.
Combine the corn, onions, cilantro, tomatoes, vinegar, salt, pepper and red pepper flakes in a large bowl. Toss well and serve.

CARROT AND RED ONION SALAD

Carrot and Red Onion Salad image

This simple and refreshing salad is a quick side to just about any protein--poultry, beef, fish or plant-based. By varying the herbs and acid (swap the lemon juice for lime or wine, cider or rice vinegar) and adjusting the spice level, you can make this salad suit any meal. Leftovers will keep for a day or two in the refrigerator and are great tucked into a sandwich or tossed into a leafy green salad.

Provided by Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 large carrots, coarsely grated
1 small red onion, thinly sliced
3 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
Kosher salt
Pinch crushed red pepper flakes
1 cup fresh cilantro leaves.

Steps:

Put the carrots and onion in a medium bowl. Drizzle the olive oil and lemon juice over the vegetables. Season with salt and a pinch of red pepper flakes. Toss well to coat with the dressing. Add the cilantro and toss just to combine. Serve immediately or refrigerate in an airtight container for up to 3 days.

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