Adobo Flank Steak with Corn and Tomato Relish
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.
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
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.