Beef: Adobo Flank Steak with Summer Corn-and-Tomato Relish

posted by Terrytx 06-02-101 8:03 AM

* Exported from MasterCook *
Adobo Flank Steak with Summer Corn-and- Tomato Relish
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Grilling
Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Steak:
1 teaspoon black pepercorns
1 teaspoon cumin seeds
2 whole cloves
1 (7 ounce) can chipotle chiles canned in adobo
2 tablespoons sherry vinegar
1 tablespoon fresh thyme leaves
2 teaspoons brown sugar
3/4 teaspoon kosher salt
1 clove garlic, peeled
1 (1 1/4 pound) flank steak, trimmed

Relish:
2 cups fresh corn kernals (about 4 ears)
1 cup chopped seeded tomatoes
1/4 cup chopped bottled roasted red bell pepper
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
fresh thyme leaves, optional


To prepare the 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 peppercorn mixture, chile, 2 tablespoons vinegar, and the next 4 ingredients (vinegar through garlic) in a blender; process until smooth, scraping sides occasionally. Combine vinegar mixture and steak in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours. Remove from bag; discard marinade.

Prepare grill or broiler.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices.

To prepare the relish, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; saute 5 minutes or until lightly browned. remove from heat; stir in tomato and remaining ingredients except thyme leaves. Garnish with thyme, if desired.

Yield: 5 servings (serving size: 3 ounces steak and 1/2 cup relish). 303 cal, 14.9g fat, 25.2g pro, 16.5g carb, 2.7g fiber, 57mg chol, 634mg sod.

Source: Cooking Light-6/01

NOTES : The sherry vinegar gives the relish lots of flavor, so choose a good one.

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