Adobo Flank Steak with Summer Corn-and-Tomato Relish

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

Ingredients

  • ¾ teaspoon kosher salt
  • 2 cups fresh corn kernels (about 4 ears)
  • Relish:
  • Fresh thyme leaves (optional)
  • 1 garlic clove, peeled
  • 2 teaspoons brown sugar
  • 2 tablespoons sherry vinegar
  • + 13 more ingredients
    • 1 tablespoon fresh thyme leaves
    • Cooking spray
    • 1 teaspoon cumin seeds
    • 2 whole cloves
    • 1 (1 1/4-pound) flank steak, trimmed
    • Steak:
    • 1 teaspoon black peppercorns
    • 1 tablespoon extra-virgin olive oil
    • 2 tablespoons sherry vinegar
    • ¼ cup chopped bottled roasted red bell peppers
    • 1 cup chopped seeded tomato
    • ¾ teaspoon kosher salt
    • 1 (7-ounce) can chipotle chiles in adobo sauce

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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