This is the best, most-used recipe we ever got from our Cooking Light subscription. It's absolutely fantastic. The vinegar needs to be reduced when you make the relish so you can taste the veges...but there's nothing to change to the steak part. Love it!
Adobo Flank Steak with Summer Corn-and-Tomato Relish
HBcookers Posted: 12/15/08
s1richards Posted: 06/15/09
I marinated this for about 30 hours. I did not use fresh corn, but frozen instead. The flank steak and the relish were delicious. This is defninently a keeper in my house.
GeorgeNC Posted: 06/10/10
I made as is. Wonderful. I grilled over a mesquite fire using natural lump. The marande is a bit thick so I just painted it on and let chill for 24 hours. I don't give many 5's on ratings but this is a 5.
JJ1916ohio Posted: 05/02/11
Pretty quick and tasty. I used a needle tenderizer all over and because of time issues ended up marinating it for 48 hours. The meat was extremely tender. Unfortunately I was out of sherry vinegar so ended up using half balsamic/half red wine vinegar but it was still good. Served with some quick mexican veggies - I steam sliced zucchini and yellow squash and then tossed them with about 1/2 cup of salsa. This is a definite keeper that I'll make again.
trishgrant4 Posted: 07/11/11
I know, I always wonder when everyone likes things and one person does not but.......this did not have the smoky flavor or flavor at all that we are used to. The relish was OK but nothing wonderful and I did not think it went with the meat. This is OK to try but not to serve to impress.