ADOBO FLANK STEAK WITH TOMATO-CORN RELISH
LORI
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)
directions
- 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; saute 5 minutes or until lightly browned. Remove from heat; stir in tomato and remaining ingredients except thyme leaves. Garnish with thyme, if desired.
Source: LORI
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