Recipes

[IamMrsG]

It looks like there might be a break in the rain, so here's dinner tonight:

Grilled Flank Steak with Bacon Rosemary Corn 

2 pounds Flank Steak

2 ears corn, husked and cleaned, kernels removed
4 ounces thick bacon, diced
1 stem Rosemary,  chopped
3 ½ ounces Shiitake mushrooms, sliced
2 Tablespoons Sherry vinegar*
4 Tablespoons olive oil, plus extra
pinch of crushed red pepper flakes
Kosher salt and freshly ground pepper

water

Season steak with salt, pepper and olive oil, then add to grill. Cook for 5 minutes per side, until meat reaches internal 130 degrees. Remove steak from grill and allow to rest.

Fry bacon with 1 Tablespoon of olive oil. Add sliced mushrooms, then corn. Add rosemary and chile flake. Deglaze pan with a splash of water. Add vinegar and olive oil.

Slice steak against the grain and top with corn to serve.

*If you have difficulty finding sherry vinegar, you can use Sherry with some vinegar added. Measure out 1/4 cup sherry, then discard 1 Tablespoon and add 1 Tablespoon red wine vinegar. That way you'll have the tang of the vinegar and the flavor of the Sherry.

[DiAnne]

This sounds wonderful!  Thanks for sharing. 

[IamMrsG]

---

@DiAnne wrote:

This sounds wonderful!  Thanks for sharing. 

---

You're welcome, DiAnne.  I'm glad I can reciprocate to some degree your sharing of so many good recipes.  

One tip for the dish:  DH and I only prepare half as large a flank steak, but enjoy the full amount of the Bacon Rosemary Corn.