Greetings from coooool Colorado!

The Sydster and I just came in from an exhilerating walk along the river---without breaking a sweat I might add. Everyone's invited so come on up! Holly tells me it's my turn to pick a recipe. Since we went to Costco yesterday and stocked up on a lot of meat, I am going to post a recipe for Grilled Flank Steak with Corn, Tomato and Asparagus Salad. Doesn't that sound like a perfect summer dinner??? So here goes...

1 1/2 c. dry red wine
1/2 c Dijon mustard
1/4 c packed dark brown sugar
8 garlic cloves, peeled and crushed
3 large shallots, coarsely chopped
2 T chopped parsley
1 T. chopped thyme
Kosher salt and pepper
1 1/2 lb flank steak
2 T cidr vinegar
1 T. honey
6 oz. cherry tomates
1/4 small sweet onion, thinly sliced
6 oz thin asparagus
2 ears corn, shucked
1 T. olive oil
6 basil leaves, shredded

1. In a large glass dish, whisk the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, 1 T salt and 1 t pepper. Add the steak and turn to coat. Let stand at room temp for 2 hours or refrigerate for up to 8 hours.
2. In a med. bowl, whisk the cider vinegar and honey together. Add the tomatoes and onion andd toss. Let stand for 1 hour.
3. Light the grill. Coat the asparagus and corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until tender and browned in spots, about 3 minutes for the asparagus and 6 minutes for the corn. Cut asparagus into peices and cut the corn from the cobs. Add to the tomato mixture along with the basil and toss.
4. Remove the steak from the marinade and pat dry with paper towels: season to taste. Grill until meduim rare, about 10 minutres total. Let reast for 10 minutes.
5. Slice steak thinly against the grain. Season tomato salad with salt and pepper and spoon alongside the steak.

Bon Appetite!