Grilled Skirt Steak with Corn and Cherry Tomato Salad
- 1/3 cup dry red wine (cabernet is good)
- 1 sprig fresh rosemary
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 pound skirt or flank steak, trimmed (use a little more steak for more generous portions)
- 1 large ear corn on the cob, shucked
- 2 teaspoons extra-virgin olive oil
- 4 green onions (white and green parts), chopped
- 2 cups cherry tomatoes, halved
- 1 teaspoon minced fresh rosemary
- 1 tablespoon red wine vinegar
- Produce
- Cherry tomatoes (2 cups)
- Corn, on the cob (1 large ear)
- Rosemary, fresh (1 sprig)
- Rosemary, fresh (1 teaspoon)
- Meat
- Skirt or flank steak (1 pound)
- Condiments
- Red wine vinegar (1 tablespoon)
- Cooking & Baking
- Black pepper (1/4 teaspoon)
- Olive oil, extra-virgin (2 teaspoons)
- Salt (3/4 teaspoon)
- Beer, Wine & Liquor
- Red wine, dry (1/3 cup)
- Other
- 4 green onions (white and green parts), chopped
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published September 3, 2012 (5 months ago).
41 people saved this recipe.
