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White Corn, Tomato and Potatoes with Grilled Flank Steak Recipe

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This recipe for White Corn, Tomato and Potatoes with Grilled Flank Steak, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mondavi - Chef Annie Roberts
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
15 baby red potatoes or baby Yukon gold potatoes or mixture of both.
1/4 c olive oil
1/4 c finely chopped shallots
1/4 c diced celery
2 T butter
2 c white corn, shaved off the cob
salt and pepper to taste
1 c baby arugula
1/2 basket cherry tomatoes, cut in half
1 lb. flank steak, scored on both sides in a cross hatch patter about 1/4" deep, brushed with olive oil and a splash of balsamic vinegar and season with salt and freshly ground black pepper.

Directions:
Directions:
Boil the potatoes in a pot of salted water. Boil until slightly underdone. Drain and cool at room temperature, cut into 1/2 " cubes.
Heat 2 T of olive oil in a small frying pan and add the shallots and celery. Cover and sweat over low heat for 3-4 minutes. Add freshly ground black pepper and salt and let cool.
In a large non-stick skillet over high heat, heat the remaining olive oil and 2 T butter. Add the potatoes and cook until golden brown. Reduce the heat to medium and add the shallots, corn, and celery. Cook until heated through. Toss in the cherry tomatoes and arugula. Season with salt and pepper,
Grill or pan sear the flank steak over medium high heat until rare. Slice thin and serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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