Michael Symon Summer Recipes

June 26, 2014:

We spent the day with Michael Symon at his home kitchen in Cleveland, Ohio cooking up some of his favorite recipes from his book: “Michael Symon’s 5-in-5”. Here is an amazing flank steak recipe – perfect for the sweet summer corn coming into season.

Grilled Flank Steak with Corn & Bacon Salad

2 pounds flank steak
kosher salt and freshly ground black pepper
4 tablespoons olive oil
1/2 pound thick-cut bacon, diced
4 ears sweet corn, kernels cut from the cobs (about 3 cups)
pinch of crushed red pepper flakes
2 tablespoons sherry vinegar
2 cups loosely packed arugula
1 small red onion, thinly sliced
1/2 cup water

Preheat a grill or grill pan to medium-high heat
Season the steak on both sides with salt and pepper. Drizzle with 3 tablespoons of the olive oil, put on the grill, and cover. Cover and cook until nicely charred and the meat releases from the grill, about 3 minutes. Flip and cook until medium-rare, about 2 minutes.
Meanwhile, put a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and the bacon and cook until almost crisp, about 2 minutes. Don’t drain off the fat. Add the corn and cook for 2 minutes. Add the red pepper flakes and 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get the browned bits on the bottom of the pan. Stir in the vinegar. Taste and adjust the seasoning, adding salt and black pepper as needed.
Remove the steak to a cutting board and slice against the grain. Top with the corn and bacon, arugula, and onion and serve.

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