1lblobster mushroomscleaned, trimmed, and cut into ½ ounce pieces (about the size of a quarter)
1cupfresh sweet corn cut from the cobb
A small handful of cherry tomatoes
¼cupfinely diced shallot
1cloveof garliccrushed with the back of a knife
1lbfresh zucchinias young as possible
⅓cuplight olive oil or cooking oil
¼cupfresh sliced chives
20leavesof Vietnamese coriander
Instructions
Pat the flank steak dry and salt with salt and pepper. Allow it to sit uncovered in the fridge, preferably overnight (optional). Heat a grill, preferably with wood, until coals form. Grill the steak medium rare, then allow to rest in a warm place while you quickly cook the hash.
Heat the oil in a large 10inch or larger skillet. Brown the lobster mushrooms over medium high heat until golden brown for about 5 minutes on medium high, then add the zucchini and garlic clove.
Season the mixture to taste with salt, and cook for 2-3 minutes. When the zucchini is just tender and lightly browned, discard the garlic, add the tomatoes and corn and cook for 1 minute more, then turn off the heat. Double check the seasoning for salt and adjust as needed, then toss in the chives at the least minute and serve.
Meanwhile, quickly reheat the steak by flashing it on the grill for a moment or in a warm oven, then slice into long, roughly 5 ounce slices against the grain. Divide the sliced steaks between each of 4 preheated dinner plates, garnish with the lobster mushroom hash, sprinkle on a few of the Vietnamese corainder leaves and serve immediately.
Notes
Skirt, hanger, or teres major steak would be fine here too.