Grilled Adobo Flank Steak with Corn and Tomato Relish
This sizzling summer recipe is perfect for an outdoor grill, friendly for gluten-free diets, and takes only 45 minutes from start to finish.
1 1/4 pounds flank steak
6 cloves peeled garlic, divided (chop 2 cloves)
3 chipotle peppers in Adobo sauce (canned), divided
1/2 cup apple cider vinegar, divided
1/2 teaspoon cumin
1 tablespoon plus 1 teaspoon fresh thyme, divided
1 cup honey
1/2 cup brown sugar
3 cups fresh corn kernels
2 cups diced tomato
1/4 cup olive oil
1 teaspoon fresh thyme, chopped
- Combine 4 cloves garlic, 2 chipotle peppers in Adobo sauce, 1/4 cup apple cider vinegar, cumin, 1 tablespoon fresh thyme, honey, and brown sugar 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 corn, tomatoes, 1 chopped chipotle in Adobo, olive oil, 1/4 cup cider vinegar, 2 cloves chopped garlic, and 1 tsp chopped fresh thyme. Mix well and season with salt and pepper.
- Slice the rested flank steak on the bias and top with tomato and corn relish.
Serve with grilled sourdough bread, warmed tortillas, or corn chips.
Yield: 4 servings