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

Ingredients:

Steak

1 teaspoon black peppercorns

1/2 teaspoon cumin

2 whole cloves

1 chipotle chiles in adobo sauce

2 tablespoons red wine vinegar

1 tablespoon fresh thyme leaves

2 teaspoons brown sugar

3/4 teaspoon kosher salt

1 garlic clove, minced

1 pound flank steak, trimmed

Cooking spray

Relish

2 cups fresh corn kernels (about 4 ears)

1 cup chopped seeded tomato

¼ cup chopped bottled roasted red bell peppers

2 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

¾ teaspoon kosher salt

Fresh thyme leaves (optional)

Lo Note: We used ciabatta rolls cus they were on sale at Sprouts.  And you know how I loves a sale.

Directions:

1.  Grind the peppercorns and cloves with a mortar and pestle. Combine it with the cumin, chile, vinegar, thyme, brown sugar salt, and garlic. Combine vinegar mixture and steak in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours. Remove from bag; discard marinade.

2. Prepare grill or broiler.

3. 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.

4. 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.

We served our steak and relish over brown rice.

Recipe inspiration found HERE.

Follow us on Twitter @FlairHuxtable, Instagram @Flair.Huxtable and @HomeBrewedLove, and Facebook at @Flair Huxtable! Then buy Lo’s first book, “The Semester,” HERE!