GRILLED FLANK STEAK WITH SUMMER RELISH

Grilled Flank Steak with Summer Relish image

My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. -Brenda Washnock, Negaunee, Michigan

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

3 garlic cloves, minced
1 teaspoon sea salt
1 teaspoon dried rosemary, crushed
1 tablespoon olive oil
1 beef flank steak (1-1/2 pounds)
RELISH:
4 large ears sweet corn, husks removed
4 green onions
2 medium tomatoes
1 poblano pepper
2 tablespoons olive oil, divided
1 medium ripe avocado, peeled and cubed
1 teaspoon balsamic vinegar
1/2 teaspoon salt

Steps:

Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally., Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.

Nutrition Facts : Calories 547 calories, Fat 30 g fat (8 g saturated fat), Cholesterol 81 mg cholesterol, Sodium 907 mg sodium, Carbohydrate 36 g carbohydrate (12 g sugars, Fiber 7 g fiber), Protein 39 g protein.