Adobo Flank Steak with Summer Corn-and-Tomato Relish

Adobo Flank Steak with Summer Corn-and-Tomato Relish
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • ¾ teaspoon kosher salt
  • ¾ teaspoon kosher salt
  • 1 cup chopped seeded tomato
  • 1 cup chopped seeded tomato
  • ¼ cup chopped bottled roasted red bell peppers
  • + 33 more ingredients
    • 2 tablespoons sherry vinegar
    • ¼ cup chopped bottled roasted red bell peppers
    • 1 tablespoon extra-virgin olive oil
    • 2 tablespoons sherry vinegar
    • 1 teaspoon black peppercorns
    • 1 tablespoon extra-virgin olive oil
    • Steak:
    • 1 teaspoon black peppercorns
    • 1 (1 1/4-pound) flank steak, trimmed
    • Steak:
    • 1 teaspoon cumin seeds
    • 1 (1 1/4-pound) flank steak, trimmed
    • Cooking spray
    • 1 teaspoon cumin seeds
    • 1 tablespoon fresh thyme leaves
    • Cooking spray
    • 2 tablespoons sherry vinegar
    • 1 tablespoon fresh thyme leaves
    • 2 teaspoons brown sugar
    • 2 tablespoons sherry vinegar
    • 1 garlic clove, peeled
    • 2 teaspoons brown sugar
    • Fresh thyme leaves (optional)
    • 1 garlic clove, peeled
    • 2 cups fresh corn kernels (about 4 ears)
    • Fresh thyme leaves (optional)
    • ¾ teaspoon kosher salt
    • 2 cups fresh corn kernels (about 4 ears)
    • Relish:
    • ¾ teaspoon kosher salt
    • 2 whole cloves
    • Relish:
    • 2 whole cloves

To prepare steak, cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Place the peppercorn mixture in a spice or coffee grinder; process until finely ground. Remove 1 chile from can; reserve remaining chiles and sauce for another use. Place p...

View full recipe at My Recipes

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