Recipes

[IamMrsG]

Doesn't late Summer bring on the most amazing flavors?  Last night's dinner was one I wait all year for, Panzanella.  Such a treat.  If anything rivals tomatoes at their peak, I think it is corn.  

Following is a recipe I shared two years ago, and pulled from my files for dinner tonight.  It's a winner, but, then, we have never had one from Chef Symon that wasn't . He's a winner.  

Michael Symon's 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 Extra Virgin 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 130º.  Remove steak from grill and allow to rest.

Crisp bacon in sauté pan with 1 Tablespoon olive oil.  Add sliced

mushrooms, then corn.  Add rosemary and chile flake. Deglaze pan with water.  Add Sherry vinegar and 3 Tablespoons olive oil.

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

Mrs. G's notes:

* If you don't have Sherry vinegar, combine 3 parts sherry with 1 part red wine vinegar.

We Gs use half the flank steak but all the corn.

Serve your favorite red wine.

Edited because the mushrooms got censored.  

[Tigriss]

Yummy! Now I'm hungry!!

[Sueliz]

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@IamMrsG wrote:

Doesn't late Summer bring on the most amazing flavors?  Last night's dinner was one I wait all year for, Panzanella.  Such a treat.  If anything rivals tomatoes at their peak, I think it is corn.  

Following is a recipe I shared two years ago, and pulled from my files for dinner tonight.  It's a winner, but, then, we have never had one from Chef Symon that wasn't . He's a winner.  

Michael Symon's 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 Extra Virgin 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 130º.  Remove steak from grill and allow to rest.

Crisp bacon in sauté pan with 1 Tablespoon olive oil.  Add sliced

mushrooms, then corn.  Add rosemary and chile flake. Deglaze pan with water.  Add Sherry vinegar and 3 Tablespoons olive oil.

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

Mrs. G's notes:

* If you don't have Sherry vinegar, combine 3 parts sherry with 1 part red wine vinegar.

We Gs use half the flank steak but all the corn.

Serve your favorite red wine.

Edited because the mushrooms got censored.  

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This sounds amazing @IamMrsG, thanks so much for sharing!

[IamMrsG]

You're very welcome, @Sueliz.  I hope you and yours enjoy it.

I mentioned in another thread that we used leftovers from this dish for omelettes the next morning.  No kidding, DH and I agreed it made the best omelette either of us had ever eaten.