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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Adobo Flank Steak with Summer Corn-and-Tomato Relish

The sherry vinegar gives the relish lots of flavor, so choose a good one.

Cooking Light JUNE 2001

  • Yield: 5 servings (serving size: 3 ounces steak and 1/2 cup relish)

Ingredients

  • Steak:
  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • 2 whole cloves
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 2 tablespoons sherry vinegar
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons brown sugar
  • 3/4 teaspoon kosher salt
  • 1 garlic clove, peeled
  • 1 (1 1/4-pound) flank steak, trimmed
  • Cooking spray
  • Relish:
  • 2 cups fresh corn kernels (about 4 ears)
  • 1 cup chopped seeded tomato
  • 1/4 cup chopped bottled roasted red bell peppers
  • 2 tablespoons sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • Fresh thyme leaves (optional)

Preparation

To prepare steak, cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Place the peppercorn mixture in a spice or coffee grinder; process until finely ground.

Remove 1 chile from can; reserve remaining chiles and sauce for another use. Place peppercorn mixture, chile, 2 tablespoons vinegar, and the next 4 ingredients (vinegar through garlic) in a blender; process until smooth, scraping sides occasionally. Combine vinegar mixture and steak in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours. Remove from bag; discard marinade.

Prepare grill or broiler.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.

To prepare the relish, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; saute 5 minutes or until lightly browned. Remove from heat; stir in tomato and remaining ingredients except thyme leaves. Garnish with thyme, if desired.

Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 44%
  • Fat: 14.9g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 25.2g
  • Carbohydrate: 16.5g
  • Fiber: 2.7g
  • Cholesterol: 57mg
  • Iron: 3.2mg
  • Sodium: 634mg
  • Calcium: 20mg
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Adobo Flank Steak with Summer Corn-and-Tomato Relish recipe

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