Adobo Flank Steak with Summer Corn-and-Tomato Relish

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

Yield: 5 servings (serving size: 3 ounces steak and 1/2 cup relish)
Recipe from Oxmoor House

More From Oxmoor House


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

  1. 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.
  2. 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.
  3. Prepare grill or broiler.
  4. 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.
  5. To prepare the relish, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Remove from heat; stir in tomato and remaining ingredients except thyme leaves. Garnish with thyme, if desired.
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