Grilled Adobo Flank Steak with Corn and Tomato Relish

Name: Grilled Adobo Flank Steak with Corn and Tomato Relish
Total time: 45 min
Yield: 4
Ingredients: 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

By:

Caden Rocker

Recipe Information

Total Time:

45 minutes

Servings:

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.