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MARIO BATALI Grilled Steak with Charred Corn & Pepper Salad

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Charred corn puts a new twist on this crowd-pleasing dish that will amaze the whole family!

1 3 pound flank steak
1 large bunch thinly sliced swiss chard
1 shallot (thinly sliced)
2 garlic cloves (sliced)
red pepper flakes
freshly ground black pepper
olive oil
1 cup coarse bread crumbs
1 cup cubed fontina cheese
1/4 pound sliced bresaola
2 ears of corn (shucked)
1 yellow bell pepper (thinly sliced)
1 red bell pepper (thinly sliced)
1 jalapeno pepper (thinly sliced)
1 fresno chili (thinly sliced)
2 garlic cloves (thinly sliced)
1/2 cup fresh basil leaves (sliced)
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
olive oil
freshly ground black pepper

Preheat grill.
Cut the flank steak into 2-inch square pieces. Pound out each of these squares until 1/4-inch thick.
Heat a large skillet over medium-high heat with a few tablespoons of Oil. Add the Swiss Chard and season with Salt. Sauté for 4-5 minutes until mostly wilted.
Toss in the Shallots and Garlic and sauté just until fragrant. Transfer the mixture to a large mixing bowl and allow to cool slightly.
Add the Pepper Flakes to taste, Bread Crumbs and Fontina Cheese to the large bowl and stir to combine.
Lay the Bresaola slices over the pieces of Flank Steak and then top with the Swiss Chard mixture. Roll up the Steak and use butcher’s twine to tie up each roll.
Place the rolls on the grill and allow to cook for 3 minutes per side, flipping once, until lightly charred on the outside.
Remove from grill and serve with Charred Corn and Pepper Salad.
For Corn & Pepper Salad: drizzle with Olive Oil and place on the grill. Cook until lightly charred on all sides, turning occasionally. Remove from the grill and cut kernels from the Cob.
Combine the Kernels and remaining ingredients in a large bowl and toss to combine. Drizzle with Olive Oil and serve.

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