Monday, May 4, 2015

Michael Symon's Flank Steak with Bacon Corn Salad

Sorry about the late posting the last few times, I keep losing track of days :).  This was a delicious meal, and I loved the salad.  We actually had salad left over, and had it for leftovers the next day.  Each serving was 340 calories, for six servings, and Noah and I gave this a perfect 10, and Owen and Aaron gave it a 9.  Here's the easy recipe from Michael Symon:

Flank Steak (about 1 lb)
salt and pepper
4 T olive oil
1/2 lb bacon, diced
4 ear sweet corn, kernels cut from the cob
pinch of crushed red pepper flakes
2 T balsamic vinegar
2 c loosely packed arugula
1/2 onion, sliced thinly

Season the steak with salt and pepper.  In a pan, heat 3T oil, then cook the flank steak on both sides until cooked to desired doneness.  Cook the remaining bacon with 1 T olive oil until crispy.  Add the corn and cook until the corn starts to brown.  Add the red pepper flakes and 1/2 c water to deglaze the pan.  Stir in the vinegar.  Taste and adjust the seasoning, adding salt and pepper.  Cut the steak thinly against the grain.  Top with the bacon, corn, arugula, and onion.

1 comment:

  1. Your presentation is beautiful! I just might try this. Love mom