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Grilled Steak with Charred Corn & Pepper Salad

631 Grilled Steak with Charred Corn
Charred corn puts a new twist on this crowd-pleasing dish that will amaze the whole family!
skill level
Moderate
time
30-60min
servings
6
cost
$
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Charred corn puts a new twist on this crowd-pleasing dish that will amaze the whole family!
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ingredients
  • 1; 3 pound Flank Steak
  • 1 large bunch Thinly Sliced Swiss Chard
  • 1 Shallot (thinly sliced)
  • 2 Garlic Cloves (sliced)
  • Red Pepper Flakes
  • Salt
  • Freshly Ground Black Pepper
  • Olive Oil
  • 1 cup Coarse Bread Crumbs
  • 1 cup Cubed Fontina Cheese
  • 1/4 pound Sliced Bresaola
  •   
  • 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 Garlic Cloves (thinly sliced)
  • 1/2 cup Fresh Basil Leaves (sliced)
  • 1 tablespoon Red Wine Vinegar
  • 1 tablespoon Balsamic Vinegar
  • Olive Oil
  • Salt
  • Freshly Ground Black Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat grill.
  • 2
    1; 3 pound Flank Steak
    Cut the Flank Steak into 2-inch square pieces. Pound out each of these squares until 1/4-inch thick.
  • 3
    Olive Oil
    1 large bunch Thinly Sliced Swiss Chard
    Salt
    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.
  • 4
    1 Shallot (thinly sliced)
    2 Garlic Cloves (sliced)
    Toss in the Shallots and Garlic and sauté just until fragrant. Transfer the mixture to a large mixing bowl and allow to cool slightly.
  • 5
    Red Pepper Flakes
    1 cup Coarse Bread Crumbs
    1 cup Cubed Fontina Cheese
    Add the Pepper Flakes to taste, Bread Crumbs and Fontina Cheese to the large bowl and stir to combine.
  • 6
    1/4 pound Sliced Bresaola
    Lay the Bresaola slices over the pieces of Flank Steak and then top with the Swiss Chard mixture. Roll up the Steak and use butcher's twine to tie up each roll.
  • 7
    Place the rolls on the grill and allow to cook for 3 minutes per side, flipping once, until lightly charred on the outside.
  • 8
    Charred Corn and Pepper Salad
    Remove from grill and serve with Charred Corn and Pepper Salad.
  • 9
    2 Ears of Corn (shucked)
    Olive Oil
    For Corn & Pepper Salad: Drizzle 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.
  • 10
    1 Yellow Bell Pepper (thinly sliced)
    1 Red Bell Pepper (thinly sliced)
    1 Jalapeno Pepper (thinly sliced)
    1 Fresno Chili (thinly sliced)
    2 Garlic Cloves (thinly sliced)
    1/2 cup Fresh Basil Leaves (sliced)
    1 tablespoon Red Wine Vinegar
    1 tablespoon Balsamic Vinegar
    Olive Oil
    Salt
    Freshly Ground Black Pepper
    Combine the Kernels and remaining ingredients in a large bowl and toss to combine. Drizzle with Olive Oil and serve.

    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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