Flank Steak and Corn & Tomato Salad

S loves flank steak. As in, she eats three servings of it when I make it. I wonder if it has anything to do with the fact that I craved beef like a lioness when I was pregnant with her. Before my pregnancy, I had gone nearly eight years without eating red meat. But all of a sudden, I had dreams about spaghetti and meatballs, In-N-Out burgers and filet mignons. I gave in to all my urges, which only got worse when I was breastfeeding, and never looked back.

When I opened the fridge this morning, I saw that we had some flank steak left over from last night—but no sides. I needed a side of vegetables, and I needed it quick. There’s a corn and tomato salad that Siena likes as much as flank steak, but I didn’t have any fresh corn. I did, however, have some frozen organic corn. So, I tore into the bag, cut up some cherry tomatoes and strips of basil, and mixed it all together. Note: I used the corn completely frozen. I figured it would thaw and be nice and chilly for lunch. Lastly, I dressed it with a balsamic vinaigrette—one part vinegar to three parts olive oil. S’s eyes lit up when she saw her lunch. That’s my girl.

By the way, Epicurious has the easiest and tastiest recipe for grilled flank steak with rosemary. You can’t mess it up. I usually marinade the flank in the morning and grill it at dinnertime. If you’re on a gluten-free diet, just use tamari instead of soy sauce. Your kids and dinner guests will rave. I promise.

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2 Comments to “Flank Steak and Corn & Tomato Salad”

  1. I love the email updates, but is there a way to subscribe to the actual food? So it could just show up at my office at lunchtime? That would be the best!

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