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Name: Grill: Adobo Flank Steak with Summer Corn-and-Tomato Relish
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Southwestern
Ingredients: 1 teaspoon black peppercorns; 1 tps cumin seeds; 2 whole clove; 1 chipotle chile canned in adobo save rest of can; 2 tbsps sherry vinegar; 1 tablespoon fresh thyme leaves; 2 tsps brown sugar; 3/4 teaspoon kosher salt; 1 teaspoon garlic minced; 1 1/4 lbs flank steak; RELISH; 2 cups corn kernels; 1 cup chopped seeded tomato; 1/4 cup chopped bottled roasted red bell peppers (pimentos; 2 tbsps sherry vinegar; 1 tablespoon olive oil; 3/4 teaspoon kosher salt

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INGREDIENTS

1 teaspoon black peppercorns
1 tps cumin seeds
2 whole clove
1 chipotle chile canned in adobo ; save rest of can
2 tbsps sherry vinegar
1 tablespoon fresh thyme leaves
2 tsps brown sugar
3/4 teaspoon kosher salt
1 teaspoon garlic ; minced
1 1/4 lbs flank steak
RELISH
2 cups corn kernels
1 cup chopped seeded tomato
1/4 cup chopped bottled roasted red bell peppers (pimentos
2 tbsps sherry vinegar
1 tablespoon olive oil
3/4 teaspoon kosher salt

INSTRUCTIONS

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

Remove 1 chile from can; save rest. Place peppercorn mixture, chille, 2 tbsp 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 ziploc and marinate in refrigerator for 24 hours. Remove from bag, discard marinade.

Prepare grill, place steak on grill rack coated with cooking spray; cook 6 min on each side or until desired degree of doneness. Cut steak diagnonally across the grain into thin slices.

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

NOTES

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Grill: Adobo Flank Steak with Summer Corn-and-Tomato Relish

1 teaspoon black peppercorns
1 tps cumin seeds
2 whole clove
1 chipotle chile canned in adobo save rest of can
2 tbsps sherry vinegar
1 tablespoon fresh thyme leaves
2 tsps brown sugar
3/4 teaspoon kosher salt
1 teaspoon garlic minced
1 1/4 lbs flank steak
 RELISH
2 cups corn kernels
1 cup chopped seeded tomato
1/4 cup chopped bottled roasted red bell peppers (pimentos
2 tbsps sherry vinegar
1 tablespoon olive oil
3/4 teaspoon kosher salt

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

Remove 1 chile from can; save rest.  Place peppercorn mixture, chille, 2 tbsp 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 ziploc and marinate in refrigerator for 24 hours.  Remove from bag, discard marinade.

Prepare grill, place steak on grill rack coated with cooking spray; cook 6 min on each side or until desired degree of doneness.  Cut steak diagnonally across the grain into thin slices.

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

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Nutrition

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Serving Size: 1 Serving (189g)
Recipe Makes: 5 Servings

Calories: 258
Calories from Fat: 84 (33%)

Amt Per Serving		% DV

	Total Fat 9.4g	13 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 0.6g
Cholesterol 39.7mg		12 %
Sodium 566.7mg		20 %
Potassium 525.3mg		14 %
Total Carbohydrate 18.5g		5 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 16.8g
Protein 26g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 258

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