Grilled Flank Steak with Corn Tomato and Asparagus Salad

Ingredients

• 1 1/2 cups dry red wine
• 1/2 cup Dijon mustard
• 1/4 cup packed dark brown sugar
• 8 garlic cloves, crushed and peeled
• 3 large shallots, coarsely chopped
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped thyme
• Kosher salt and freshly ground pepper
• One 1 1/2-pound flank steak
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• 6 ounces cherry tomatoes, preferably Sweet 100 tomatoes, quartered (about 1 1/2 cups)
• 1/4 small sweet onion, such as Walla Walla, thinly sliced
• 6 ounces thin asparagus
• 2 ears of corn, shucked
• 1 tablespoon extra-virgin olive oil
• 6 basil leaves, finely shredded
• 1 tablespoon unsalted butter
• 6 ounces fresh morel mushrooms, cleaned and halved if large, or a scant 1/2 ounce dried morels, reconstituted in boiling water for 10 minutes

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