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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


Yield: 4 servings