ADOBO FLANK STEAK WITH SUMMER CORN AND TOMATO RELISH

ADOBO FLANK STEAK WITH SUMMER CORN AND TOMATO RELISH image

Yield 4

Number Of Ingredients 15

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1 teaspoon black pepper
1 teaspoon cumin seeds
2 whole cloves
1 (7 oz) can chipotle chiles in adobo sauce
2 tablespoons fresh thyme leaves
2 teaspoons brown sugar
3/4 teaspoon salt
1 garlic clove
1 (1.25 lb) flank steak, trimmed
2 cups fresh corn kernels (about 4 ears)
1 cup chopped, seeded tomato
1/4 cup bottled roasted red bell pepper, chopped
2 tablespoon sherry vinegar
1 tablespoon olive oil
3/4 teaspoon salt

Steps:

1. Cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Please teh mixture in a spice or coffee grinder until finely ground. (I actually don't do this at all. I skip it and just use ground pepper, ground cumin, and ground cloves.) 2. Combine one chile, peppercorn mix, vinegar, thyme, brown sugar, salt, and garlic in a blender and process until smooth. Combine with steak in a plastic bag. Seal and marinate for 24 hours. 3. To prepare relish, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn and saute until lightly browned. Remove from heat. Stir in tomato, roasted red pepper, olive oil, and salt. 4. Please steak on grill and cook. Cut diagonally into thin slices. 5. Serve steak with relish and enjoy!