Servings: 4 / Prep time: 15 min / Marinate: 2 – 8 hr / Cook time: 15 min

grilled flank steak salad

Ingredients

  • 5 tbsp Molli Oaxaca marinade
  • 1/2 tbsp salt
  • 1 1/2-pound flank steak
  • 2 tbsp cider vinegar
  • 1 tbsp honey
  • 12 cherry tomatoes,quartered
  • 1/4 small sweet onion, thinly sliced
  • 1/2 bunch thin asparagus
  • 2 ears of corn, shucked
  • 1 tablespoon extra-virgin olive oil

Directions

  1. In a small glass bowl, whisk the Oaxaca marinade and salt. Place the steak in a large glass baking dish and coat with marinade on both sides. Let stand at room temperature for 2 hours or refrigerate for up to 8 hours.
  2. Meanwhile, in a medium bowl, whisk the cider vinegar and honey. Add the tomatoes and onion and toss. Let stand for 1 hour.
  3. Preheat gas or charcoal grill. Coat the asparagus and corn with 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 minutes for the corn. Transfer to a plate; when cool enough to handle, cut the asparagus into pieces and cut the corn from the cobs. Add the asparagus and corn to the tomato mixture and toss.
  4. Remove the steak from the marinade and pat dry with paper towels; season lightly with salt and pepper. Grill the steak for 3 to 5 minutes on one side, then turn and cook for another 3 minutes, until medium rare. Transfer the steak to a work surface and let rest for 10 minutes.
  5. Thinly slice the steak against the grain and transfer to plates. Season the tomato salad with salt and pepper and spoon alongside the steak. Provecho!