This Month's Recipe
Maple Chipotle Flank Steak with Fresh Corn Salad

Maple Chipotle Flank Steak

Ingredients:

• 1 1 3/4 pound flank steak, 3/4" thick
• 2 tablespoons Made in Napa Valley Meritage Herb Rub
• 2 tablespoons TFM Extra Virgin Olive Oil
• 1/4 cup Toasted Head Shiraz
  

Preparation:
Heat grill pan on medium high heat for about 2 minutes (pan will become very hot). Meanwhile, rub flank steak with Napa Valley Meritage Herb Rub, you may need to use a small amount of TFM Olive Oil to help rub adhere to steak. If necessary, cut flank steak in half so that it fits grill pan.

Place TFM Olive Oil in pan and swirl to coat. Sear flank steak for 4 minutes per side and remove to platter.

Remove pan from heat to deglaze and add Toasted Head Shiraz. Return to heat, scrapping up any browned bits of seasoning in pan and allow wine to reduce by half. Pour sauce over resting flank steak and allow to sit for 5 minutes.

When flank steak has rested, brush with Stonewall Kitchen Maple Chipotle Grille Sauce and slice into thin slices across the grain.

Fresh Corn Salad

Ingredients:

• 4 ears of corn, husks and silk removed
• 1 (8 ounce) package cherry tomatoes, halved
• 1 (4 ounce) package feta cheese, crumbled
• 2 teaspoons cumin
• 1 tablespoon chili powder
• 2 limes, juiced
• 1/2 cup TFM Extra Virgin Olive Oil
• 2 tablespoons red onions, minced
• 3 tablespoons cilantro, finely minced

Preparation:
In a large bowl, combine chili powder, cumin and lime juice. Slowly add TFM Olive Oil and combine thoroughly.

Remove corn kernels from cob and set cob aside. Add kernels, onion and feta cheese to mixture. "Milk" the cob by rubbing the blunt edge of a knife or spoon on the stripped cob and add to mixture. Toss well. Garnish with fresh cilantro and season with salt and pepper, if desired.