Adobo Flank Steak with Corn and Tomato Relish

4

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.

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