Grilled Flank Steak With Tomoato Corn And Asparagus Salad Food

GRILLED MARINATED FLANK STEAK SALAD

Steps:

• For Cilantro Dressing, combine lime juice, shallot, cilantro, olive oil, water, honey, garlic, chili powder, salt, and ground cumin in a blender or small food processor. Cover and blend or process until combined. Divide Cilantro Dressing into two portions.
• For Grilled Flank Steak, trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag. Pour one portion of Cilantro Dressing over steak in bag; set remaining dressing portion aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes.
• Coat sweet pepper, corn, and green onions with cooking spray.
• For a charcoal grill, grill steak and corn on the rack of an uncovered grill directly over medium coals until steak is desired doneness and corn is tender, turning steak once halfway through grilling and turning corn occasionally. For steak, allow 17 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F). For corn, allow 15 to 20 minutes. Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes grilling, turning frequently. (For a gas grill, preheat grill. Reduce heat to medium. Place meat and, later, vegetables on grill rack over heat. Cover and grill as above.)
• Thinly slice meat against the grain. Coarsely chop sweet peppers and green onions; cut corn from cob, leaving kernels in "sheets." Serve meat, vegetables, tomatoes, and, if desired, avocado slices over romaine lettuce. Drizzle with the reserved portion of the Cilantro Dressing. Garnish with cilantro sprigs.

GRILLED STEAK WITH GREEK CORN SALAD

Steps:

• Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
• Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.
• Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.

FLAT IRON STEAK SALAD

Steps:

• Sprinkle steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., Meanwhile, in a small bowl, whisk oil, vinegar, lemon juice and the remaining salt and pepper. Divide spinach among 4 plates. Add tomato, avocado and radishes., Cut steak into slices; place over salad. Drizzle with dressing; if desired, sprinkle with cheese.

GRILLED FLANK STEAK AND ASPARAGUS WITH CHIMICHURRI BUTTER

Steps:

• Heat grill to high. Stir together butter, shallot, parsley, cilantro, and vinegar in a bowl; season generously with salt and pepper. Toss asparagus with 1 teaspoon oil; season with salt and pepper. Pat steak dry with paper towels, then rub with remaining 1 teaspoon oil; season with salt and pepper. Let stand 10 minutes.
• Grill steak, flipping once, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 10 minutes total. Transfer to a carving board and slather with some of chimichurri butter; let rest 10 minutes. Meanwhile, grill asparagus, turning a few times, until charred in places and crisp-tender, 6 to 8 minutes.
• Thinly slice steak against the grain. Serve steak and asparagus, topped with remaining chimichurri butter.