Grilled Adobo Flank Steak with Corn and Tomato Relish
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Recipe Information
Total Time:
45 minutes
Servings:
4
This sizzling summer recipe is perfect for an outdoor grill, friendly for gluten-free diets, and takes only 45 minutes from start to finish.
Ingredients
- 1 1/4 pounds flank steak
Marinade
- 4 cloves peeled garlic
- 2 chipotle peppers in Adobo sauce (canned)
- 1/4 cup apple cider vinegar
- 1/2 teaspoon cumin
- 1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 cup honey
- 1/2 cup brown sugar
Relish
- 3 cups fresh corn kernels
- 2 cups diced tomato
- 1 chopped chipotle pepper in Adobo sauce (canned)
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- 1 tablespoon chopped garlic
- 1 teaspoon fresh thyme, chopped
Preparation
- Combine all marinade ingredients into a food processor or blender and puree.
- Pour half the marinade over the flank steak and let sit for 30 minutes. Over a medium-hot grill, cook to desired doneness (145 degrees for medium-rare), brushing on additional marinade while on the grill. Remove from heat and let rest for at least 5 minutes.
- For the relish: In a separate bowl, combine all ingredients. Mix well and season with salt and pepper.
- Slice the rested flank steak on the bias and top with tomato and corn relish.
Serving Suggestion
Serve with grilled sourdough bread, warmed tortillas, or corn chips.
Nutritional Information:
368 calories, 15 g. fat, 85 mg. cholesterol, 90 mg. sodium, 26 g. carbohydrate, 2 g. fiber, 33 g. protein