WEEKDAYS 1e|12c|p

Grilled Steak with Charred Corn & Pepper Salad

Mario Batali
Servings: 6
30 to 60 min
Part 1 of 2

Charred corn puts a new twist on this crowd-pleasing dish that will amaze the whole family!

  • Ingredients
  • step-by-step directions
Grilled Steak with Charred Corn & Pepper Salad
  • 1 flank steak (about 3 pounds)
  • 1 large bunch Swiss chard (ribs removed and thinly sliced)
  • 1 shallot (thinly sliced)
  • 2 cloves garlic (sliced)
  • 1 pinch red pepper flakes
  • 1 cup coarse breadcrumbs
  • 1 cup cubed fontina cheese
  • 1/4 pound sliced bresaola
  • extra-virgin olive oil
  • Kosher salt and freshly ground black pepper(to taste)
Charred Corn & Pepper Salad:
  • 2 ears of corn (shucked)
  • 1 yellow bell pepper (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 1 jalapeno pepper (thinly sliced)
  • 1 fresno chili (thinly sliced)
  • 2 cloves garlic (thinly sliced)
  • 1/2 cup fresh basil leaves (sliced)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • extra-virgin olive oil
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat grill.
  • Cut the flank steak into 2-inch square pieces. Pound out each of these squares until 1/4-inch thick.
  • Heat a large skillet over medium-high heat with a few tablespoons of oil. Add the Swiss chard and season with salt. Sauté for 4-5 minutes until mostly wilted. Toss in the shallots and garlic and sauté just until fragrant. Transfer the mixture to a large mixing bowl and allow to cool slightly. Once cool, add the pepper flakes to taste, breadcrumbs and fontina cheese to the Swiss chard, and stir to combine.
  • Lay the bresaola slices over the pieces of flank steak and then top with the Swiss chard mixture. Roll up the steak like a jelly roll and use butcher's twine to tie up each roll. Drizzle rolls with olive oil and season with salt and pepper. Place the rolls on the grill and allow to cook for 3 minutes per side, flipping once, until lightly charred on the outside.
  • Remove grilled steak rolls to a cutting board. Remove kitchen twine and cut the rolls in half on a bias. Serve with Charred Corn and Pepper Salad.
  • For he Charred Corn & Pepper Salad: Drizzle the corn with olive oil and place on the grill. Cook until lightly charred on all sides, turning occasionally. Remove from the grill and cut kernels from the cob. In a large mixing bowl, combine the charred kernels and remaining ingredients in a large bowl and toss to combine. Drizzle with olive oil and season to taste with salt and pepper.
  • Helpful Tips:
    1. Have the butcher cut the flank steak against the grain in thin pieces.
    2. Use any greens for the steak stuffing.
    3. Grill the corn on a medium-high grill.
    4. The steak and stuffing could be roasted instead of grilled.
    5. Bresola is air-dried beef. It could replaced with any meat like prosciutto or ham slices. 
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