This was a really fun and different way to make steak. The marinade is full of smoky flavor and the corn relish adds a freshness and sweetness that balances the dish out perfectly. I would even make the corn relish as a side dish. In my opinion this will come out the very best if you use all fresh ingredients, including fresh corn on the cob and fresh red peppers roasted yourself. Also, be aware before making this that you will want to marinade the steak overnight.
Adobo Flank Steak with Summer Corn and Tomato Relish
Slightly adapted from Cooking Light Healthy Summer Grilling
Ingredients
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground cloves
1 chipotle chile in adobo sauce
2 tablespoons red wine or sherry vinegar
1 teaspoon thyme
2 teaspoons brown sugar
3/4 teaspoon kosher salt
1 garlic clove, peeled
1 (1 1/4lb) flank steak, trimmed
RELISH:
2 cups fresh corn kernels (about 4 ears)
1 cup chopped seeded tomatoes
1/4 cup chopped roasted bell peppers
2 tablespoons sherry or red wine vinegar
1 tablespoon olive oil
3/4 teaspoon kosher salt
Directions
1. Combine first nine ingredients in a blender and process until smooth, scraping sides and occasionally. Combine steak and marinade into ziplock bag and marinade for 24 hours. Discard bag and marinade.
2. Prepare Grill
3. Place steak on a grill rack coated with cooking spray, and grill for 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices.
4. To prepare relish, heat a large nonstick skillet over medium high heat; coat pan with cooking spray. Add corn; saute 5 minutes or until lightly browned. Remove from heat; stir in tomato and next 4 ingredients. Serve with steak. Garnish with thyme, if desired.
Serves: 5 (3 oz steak with 1/2 cup relish)
Per Serving: 303 cal, 14.9g fat, 25g prot, 16.5g carb, 2.7g fiber
Points per serving: 7
I think I saw Rachael Ray do this, but for an easy way to cut your corn off the cob without getting corn everywhere, but a small bowl inside a big bowl. Use the small bowl to prop your corn off, and then the big bowl catches it. Cool huh! It will save you from a mess.
Adobo Flank Steak with Summer Corn and Tomato Relish
Slightly adapted from Cooking Light Healthy Summer Grilling
Ingredients
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground cloves
1 chipotle chile in adobo sauce
2 tablespoons red wine or sherry vinegar
1 teaspoon thyme
2 teaspoons brown sugar
3/4 teaspoon kosher salt
1 garlic clove, peeled
1 (1 1/4lb) flank steak, trimmed
RELISH:
2 cups fresh corn kernels (about 4 ears)
1 cup chopped seeded tomatoes
1/4 cup chopped roasted bell peppers
2 tablespoons sherry or red wine vinegar
1 tablespoon olive oil
3/4 teaspoon kosher salt
Directions
1. Combine first nine ingredients in a blender and process until smooth, scraping sides and occasionally. Combine steak and marinade into ziplock bag and marinade for 24 hours. Discard bag and marinade.
2. Prepare Grill
3. Place steak on a grill rack coated with cooking spray, and grill for 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices.
4. To prepare relish, heat a large nonstick skillet over medium high heat; coat pan with cooking spray. Add corn; saute 5 minutes or until lightly browned. Remove from heat; stir in tomato and next 4 ingredients. Serve with steak. Garnish with thyme, if desired.
Serves: 5 (3 oz steak with 1/2 cup relish)
Per Serving: 303 cal, 14.9g fat, 25g prot, 16.5g carb, 2.7g fiber
Points per serving: 7
I think I saw Rachael Ray do this, but for an easy way to cut your corn off the cob without getting corn everywhere, but a small bowl inside a big bowl. Use the small bowl to prop your corn off, and then the big bowl catches it. Cool huh! It will save you from a mess.
