Flank Steak Salad with Grilled Corn and Blackberries

Yield:
4 to 6 servings
Ingredients
  • 2 1/2 teaspoon ground coriander
  • 1 (1 3/4-pound) flank steak
  • 6 ounces blackberries
  • Kosher salt and black pepper
  • 3 tablespoons plus 1/2 teaspoon extra-virgin olive oil
  • 2 ears corn, shucked
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lemon juice
  • 1 large endive, sliced
  • 1/4 red onion, very thinly sliced
  • 5 ounces baby greens
Directions
  • Heat grill to medium-high.

  • Rub coriander over steak. Toss blackberries with 1/2 teaspoon oil on two sheets of foil; seal to form a packet.

  • Generously season steak with salt and pepper. Grill steak, corn, and blackberries, turning steak and corn occasionally, for 10 to 12 minutes for medium-rare steaks, charred corn, and tender berries. Let steak rest while preparing salad.

  • Let the berries cool in their juices. Cut kernels off corn cobs. Whisk soy sauce, lemon juice, remaining 3 tablespoons oil, and juices from the berry packet in a large bowl. Add endive, onion, greens, corn, and berries; toss well. Divide among serving plates.

  • Cut steak along grain into 3-inch-wide strips, then cut against grain into 1/2-inch slices. Scatter over salads and drizzle any meat juices on top.

Wine Pairing: Pinot Noir


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