Grilled Flank Steak with Corn Salad

Ingredients

• 1/3 cup dry red wine
• 1 sprig rosemary
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound flank steak, trimmed
• 1 large ear corn on the cob, shucked
• 4 scallions
• 2 cups cherry tomatoes, halved
• 1 tablespoon red-wine vinegar
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon minced fresh rosemary

Directions

1. Combine wine, rosemary sprig, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper in a large zip-close plastic bag.  Add the steak, squeeze out any air, and seal the bag.
2. Turn to coat the steak and refrigerate for at least 30 minutes or up to two hours.
3. Get your grill ready preheating it medium-high.
4. Place corn and scallions on grill rack and grill, turning often, until softened and browned {15-17 minutes for corn and 6-8 minutes for scallions}.
5. Transfer corn and scallions to cutting board.  When cool enough to handle, cut kernels from corn and thinly slice scallions.
6. Transfer corn and scallions to a medium bowl.  Add the tomatoes, vinegar, oil, minced rosemary, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.  Let stand at room temperature.
7. Remove steak from marinade and discard the marinade.  Place the steak on the grill rack and grill until instant-read thermometer inserted inside of steak registers 145*F for medium, 3-4 minutes on each side.  Transfer steak to cutting board and loosely cover with foil.  Let it rest for two to three minutes and then cut across the grain into approximately 12 slices.

*Try adding a large peeled and chopped cucumber to the corn salad!