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Adobo Flank Steak with Summer Corn-and-Tomato Relish

Recipe Introduction


Source: Cooking Light-6/01





List of Ingredients



• Steak:
  
• 1 teaspoon black pepercorns
  
• 1 teaspoon cumin seeds
  
• 2 whole cloves
  
• 1 (7 ounce) can chipotle chiles canned in adobo
  
• 2 tablespoons sherry vinegar
  
• 1 tablespoon fresh thyme leaves
  
• 2 teaspoons brown sugar
  
• 3/4 teaspoon kosher salt
  
• 1 clove garlic, peeled
  
• 1 (1 1/4 pound) flank steak, trimmed
  
• Relish:
  
• 2 cups fresh corn kernals (about 4 ears)
  
• 1 cup chopped seeded tomatoes
  
• 1/4 cup chopped bottled roasted red bell pepper
  
• 2 tablespoons sherry vinegar
  
• 1 tablespoon extra-virgin olive oil
  
• 3/4 teaspoon kosher salt
  
• fresh thyme leaves, optional
  






Instructions



1. To prepare the steak, cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until taosted. Place the peppercorn mixture in a spice or coffee grinder; process intil 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 steal diagonally across grain into thin slices.
   
   
5. To prepare the relish, heat a large snostick 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.
   
   
6. Yield: 5 servings (serving size: 3 ounces steak and 1/2 cup relish). 303 cal, 14.9g fat, 25.2g pro, 16.5g carb, 2.7g fiber, 57mg chol, 634mg sod.
   
   






Final Comments


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