Wednesday, July 15, 2009

Adobo Flank Steak with Summer Corn and Tomato Relish




This was a really fun and different way to make steak. The marinade is full of smoky flavor and the corn relish adds a freshness and sweetness that balances the dish out perfectly. I would even make the corn relish as a side dish. In my opinion this will come out the very best if you use all fresh ingredients, including fresh corn on the cob and fresh red peppers roasted yourself. Also, be aware before making this that you will want to marinade the steak overnight.

Adobo Flank Steak with Summer Corn and Tomato Relish
Slightly adapted from Cooking Light Healthy Summer Grilling

Ingredients

1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground cloves
1 chipotle chile in adobo sauce
2 tablespoons red wine or sherry vinegar
1 teaspoon thyme
2 teaspoons brown sugar
3/4 teaspoon kosher salt
1 garlic clove, peeled
1 (1 1/4lb) flank steak, trimmed

RELISH:
2 cups fresh corn kernels (about 4 ears)
1 cup chopped seeded tomatoes
1/4 cup chopped roasted bell peppers
2 tablespoons sherry or red wine vinegar
1 tablespoon olive oil
3/4 teaspoon kosher salt

Directions

1. Combine first nine ingredients in a blender and process until smooth, scraping sides and occasionally. Combine steak and marinade into ziplock bag and marinade for 24 hours. Discard bag and marinade.

2. Prepare Grill

3. Place steak on a grill rack coated with cooking spray, and grill for 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices.

4. To prepare relish, heat a large nonstick skillet over medium high heat; coat pan with cooking spray. Add corn; saute 5 minutes or until lightly browned. Remove from heat; stir in tomato and next 4 ingredients. Serve with steak. Garnish with thyme, if desired.

Serves: 5 (3 oz steak with 1/2 cup relish)

Per Serving: 303 cal, 14.9g fat, 25g prot, 16.5g carb, 2.7g fiber

Points per serving: 7

I think I saw Rachael Ray do this, but for an easy way to cut your corn off the cob without getting corn everywhere, but a small bowl inside a big bowl. Use the small bowl to prop your corn off, and then the big bowl catches it. Cool huh! It will save you from a mess.

23 comments:

Denise said...

We Love flank steak. your marinade sounds yummy and the corn looks very festive.

Jenn said...

I'm loving that relish. Perfect pairing with that delicious steak. Yum!!!!!

Donna-FFW said...

I LOVE this post. The corn relish over this flavorful flank!! Have got to try it. Have you ever seen the other method of shucking corn?? Its quite, um, intriguing. LMK if you havent. Ill send you the link. It involves rubber bands.

Alissa said...

Mmmmm summer grilling! I am SO going to try this! What did the kids think of it?

♥peachkins♥ said...

corn and steak!! yummy!

girlichef said...

Everything about this meal looks awesome! So, so summery :D

the ungourmet said...

What an awesome tip for takes the kernels off of the corn! I wish I would have known this when I made my corn salad!

Your steak is wonderful. This is a terrific summer dish!

Pam said...

Your marinade sounds great - the whole meal looks like my kind of dinner.

burpandslurp said...

that is a cool tip to strip corn off its husk! Rachel Ray can be a genius sometimes despite her corny "E.V.O.O"s and "Yum-o"s. lol.

Oooh~ I am loving the sounds of all those ingredients in the marinade!

Katy ~ said...

The flavors that are going on in this sound fantastic! We would relish it LOL!!!! Seriously, it sounds soooo good!

Debbie said...

Looks delicious. The marinade sounds great!

Finsmom said...

Such a healthy and tasty sounding dish! Love all those veggies!

Erica said...

I love adobo sauce in shrimp marinades but haven't tried it on Josh's steaks! I will have to use this recipe. Thank you ;) Fresh ingredients make everything better, don't they?

Lara said...

Wow-that looks amazing with all that fresh goodness in one place....plus the zip of the chipotle pepper. Yum!

Marta said...

Corn relish, I've never seen that before! What a great and sweet idea! Must pair really well with the adobo, which is slightly acidic and give you great balance!

Judy said...

This dish looks so yummy. I absolutely love corn/tomato salad and could eat it nonstop. I put my corn inside a bowl without 2nd bowl inside and it works fine -- one less thing to wash. And you are absolutely correct -- fresh corn on the cob and home-roasted peppers will make this dish even better.

Julie said...

Ah, that relish looks wonderful! We're having corn tonight but the family would freak out if I did that to it...hehe

Reeni♥ said...

This looks great - especially with the corn relish! I bet it's really tender and flavorful from being marinated over night.

Kim said...

I just came over from Reeni's post. What a great blog you have going, everything looks so delicious : )

Delectable Dining said...

This looks incredible! I love flank steak and this is such a beautiful way to prepare it. Love the corn tip-- I had forgottnen about that one!

Melody said...

What a nice, fresh and healthy summer dinner. YUM! I love this time of year with all the great veggies!

Elizabeth said...

This looks great - adding fresh corn to anything is genius!

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