This sizzling summer recipe is perfect for an outdoor grill, friendly for gluten-free diets, and takes only 45 minutes from start to finish. Serve with grilled sourdough bread, warmed tortillas, or corn chips.
Recipe by Caden Rocker, reprinted with permission
Makes
4 servingsIngredients
For the marinade
- 4 cloves peeled garlic
- 2 chipotle peppers in Adobo sauce canned
- ¼ cup apple cider vinegar
- ½ teaspoon cumin
- 1 tablespoon fresh thyme or ½ teaspoon dried thyme
- 1 cup honey
- ½ cup brown sugar
For the steak
- 1¼ pounds flank steak
For the relish
- 3 cups fresh corn kernels
- 2 cups diced tomato
- 1 chopped chipotle pepper in Adobo sauce canned
- ¼ cup olive oil
- ¼ cup cider vinegar
- 1 tablespoon chopped garlic
- 1 teaspoon fresh thyme chopped
- Salt and pepper to taste
Instructions
- Combine all marinade ingredients into a food processor or blender and purée.
- Pour half the marinade over the flank steak and let sit for 30 minutes. Over a medium-hot grill, cook to desired doneness (145° for medium-rare), brushing on additional marinade while on the grill. Remove from heat and let rest for at least 5 minutes.
- For the relish: In a separate bowl, combine all ingredients. Mix well and season with salt and pepper.
- To serve, slice the rested flank steak on the bias and top with tomato and corn relish.
