GRILLED FLANK STEAK WITH TOMATO-CORN RELISH

GRILLED FLANK STEAK WITH TOMATO-CORN RELISH image

Yield Serves 6

Number Of Ingredients 10

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1/2 cup (4 fl oz/125 ml) plus 1 tbsp balsamic vinegar
(if you don't have balsamic vinegar, substitute red wine mixed with 1 tbsp brown sugar)
4 tbsp (2 fl oz/60 ml) olive oil
2 cloves garlic, minced
1 tbsp chopped fresh rosemary or 1 tbsp dried rosemary
1 flank steak about 1.5 lb (750g)
8 green (spring) onions
3 ears of corn, husks and silks removed
1 lb (500g) firm, ripe plum (Roma) tomatoes, cored, halved lengthwise, and seeded
salt

Steps:

In a non-aluminum container, combine the 1/2 cup (4 fl oz/125 ml) balsamic vinegar, 2 tbsp of the oil, the garlic, and the rosemary. Add the steak and turn to coat well. Cover tightly and refrigerate for at least 8 hours or for up to 24 hours. Prepare a fire in a grill. Remove the steak from the refrigerator and let come to room temperature. Leaving the green onions whole, brush all the vegetables lightly with 1 tbsp of the olive oil. When the coals are hot, place the vegetables on the grill. Grill, turning, until the green onions are slightly charred, about 3 minutes; the tomatoes are softened and slightly charred, about 4 minutes; and the corn is blackened in spots and the kernels are tender, about 12 minutes. Set aside. Place the steak on the grill rack. Grill, turning once, until well browned on both sides and medium-rare in the center, about 10 minutes total, depending on the thickness of the steak. While steak is cooking, cut the corn kernels off the cobs. Coarsely chop the tomatoes and thinly slice the onions. Place the vegetables in a bowl and drizzle with the 1 tbsp balsamic vinegar and the remaining 1 tbsp olive oil. Season to taste with salt and mix well. Remove the steak from the grill and slice thinly across the grain. Serve with the tomato-corn relish.