Michael Symon’s Grilled Flank Steak With Bacon Rosemary Corn: A Chef’s Take

I still remember the first time I tasted grilled flank steak prepared this way. It was at a summer barbecue hosted by a friend, and the aroma alone, a tantalizing blend of smoky char, savory bacon, and earthy rosemary, drew me in. One bite of the tender steak, paired with the sweet and salty corn, and I was hooked. This recipe, reminiscent of that day, brings back those perfect summer vibes.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Gluten-Free

Ingredients

• 2 lbs flank steak
• 2 ears corn, husked and cleaned, kernels removed
• 4 ounces thick-cut bacon, diced
• 1 sprig rosemary, chopped
• 3 1/2 ounces shiitake mushrooms, sliced
• 2 tablespoons sherry wine vinegar
• 4 tablespoons extra virgin olive oil, plus extra for seasoning
• 1 pinch crushed red pepper flakes
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Water, as needed

Equipment Needed

• Grill
• Saute pan
• Cutting board
• Chef’s knife
• Meat thermometer

Instructions

1. Begin by preparing the flank steak. Generously season both sides with kosher salt, freshly ground black pepper, and a drizzle of extra virgin olive oil. Ensure the steak is evenly coated to maximize flavor and create a beautiful crust during grilling.

2. Preheat your grill to medium-high heat. The ideal grilling temperature ensures a good sear without burning the outside before the inside is cooked to your liking.

3. Place the seasoned flank steak on the preheated grill. Cook for approximately 5 minutes per side, or until the internal temperature reaches 130 degrees Fahrenheit for medium-rare. Use a reliable meat thermometer inserted into the thickest part of the steak to accurately gauge doneness.

4. Once the steak reaches the desired internal temperature, remove it from the grill and transfer it to a cutting board. It is crucial to allow the steak to rest for at least 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.

5. While the steak is resting, start preparing the bacon rosemary corn. In a large saute pan, cook the diced bacon over medium heat with 1 tablespoon of extra virgin olive oil. Cook until the bacon is crisp and has rendered its fat.

6. Add the sliced shiitake mushrooms to the pan with the bacon. Cook until the mushrooms are tender and lightly browned, about 5-7 minutes. Stir occasionally to ensure even cooking.

7. Add the corn kernels, chopped rosemary, and crushed red pepper flakes to the pan. Cook for another 3-5 minutes, stirring occasionally, until the corn is heated through and slightly softened. The rosemary will infuse the mixture with its distinct aroma.

8. Deglaze the pan with a splash of water, scraping up any browned bits from the bottom. This adds depth of flavor to the corn mixture.

9. Stir in the sherry wine vinegar and remaining extra virgin olive oil. Season to taste with kosher salt and freshly ground black pepper. The vinegar adds a touch of acidity that balances the richness of the bacon and mushrooms.

10. Once the steak has rested, slice it against the grain into thin strips. Slicing against the grain shortens the muscle fibers, making the steak easier to chew and more tender.

11. To serve, arrange the sliced flank steak on a platter and generously top with the bacon rosemary corn. Serve immediately and enjoy.

Expert Tips & Tricks

• Achieving the Perfect Sear: Pat the flank steak dry with paper towels before seasoning. This helps to create a better sear on the grill.
• Bacon Variation: For an extra layer of flavor, try using a flavored bacon, such as applewood smoked or peppered bacon.
• Herb Infusion: Don’t be afraid to experiment with different herbs. Thyme or sage would also pair well with the corn and mushrooms.
• Make-Ahead Tip: The bacon rosemary corn can be prepared ahead of time and reheated just before serving.

Serving & Storage Suggestions

This dish is best served immediately to enjoy the steak at its most tender and juicy. To make it a complete meal, consider pairing it with a simple side salad or grilled vegetables.

Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 3 days. To reheat, gently warm the steak and corn mixture in a skillet or microwave. Be careful not to overcook the steak when reheating, as it can become dry.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	459 kcal	N/A
Total Fat	30.7g	47%
Saturated Fat	9.4g	46%
Cholesterol	115.7mg	38%
Sodium	241.2mg	10%
Total Carbohydrate	9.5g	3%
Dietary Fiber	1.4g	5%
Sugars	2.2g	N/A
Protein	36g	71%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Substitute the flank steak with grilled portobello mushrooms for a vegetarian-friendly version. Marinate the mushrooms in a mixture of olive oil, balsamic vinegar, and herbs before grilling.
• Spicy Kick: Add a finely chopped jalapeño pepper to the corn mixture for an extra spicy kick.
• Corn Variety: Experiment with different types of corn, such as white corn or sweet corn, to vary the flavor profile.
• Vinegar Swap: If you don’t have sherry wine vinegar, you can substitute it with red wine vinegar in a pinch. The flavor will be slightly different, but still delicious.

FAQs (Frequently Asked Questions)

Q: Can I use frozen corn instead of fresh corn?
A: Yes, you can use frozen corn. Just make sure to thaw it completely before adding it to the pan.

Q: How do I know when the flank steak is done?
A: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130 degrees Fahrenheit.

Q: Can I grill the corn on the cob instead of cutting off the kernels?
A: Absolutely! Grilling the corn on the cob adds a smoky flavor. Grill until tender, then cut off the kernels.

Q: What’s the best way to slice flank steak?
A: Always slice flank steak against the grain. This helps to make it more tender and easier to chew.

Q: Can I make this dish ahead of time?
A: The bacon rosemary corn can be made ahead of time and reheated. However, it’s best to grill and slice the steak just before serving for optimal tenderness.

Final Thoughts

This recipe for grilled flank steak with bacon rosemary corn is more than just a meal; it’s an experience. The combination of smoky, savory, and sweet flavors creates a symphony on your palate. So, fire up your grill, gather your ingredients, and prepare to impress your friends and family with this restaurant-quality dish. Don’t hesitate to adjust the seasonings to your liking and make it your own. Enjoy, and let me know what you think!