Adobo Flank Steak With Summer Corn And Tomato Relish Food

ADOBO FLANK STEAK

Steps:

• Blend together the garlic, brown sugar, thyme, vinegar, chipotle, and Olive Oil in a blender or food processor.
• Toast the Peppercorns, Cumin Seeds, and Cloves in a dry skillet over medium heat. Toast the spices just until the aromas begin to develop. Do not walk away from the pan or you will risk burning them.
• Place toasted spices and salt in a spice grinder (coffee grinder) and pulse until fine.
• Add spices to the wet mixture in a Large re-sealable plastic bag. Squeeze around to ensure they are mixed together well. Add whole flank steak and again squeeze around to ensure the meat is covered with the marinade. Place the bag inside of a bowl (just in case there is leakage) and marinate for at least 24 hours.
• When ready to cook, remove steak from the bag and discard the marinade.
• Place steak on the grill and cook for about 6 minutes per side or until the desired doneness is reached. Allow the meat to rest for at least 10 minutes before cutting. Slice diagonally against the grain into thin slices.
• Serve with my Roasted Tomato and Corn Relish recipe.

ADOBO FLANK STEAK WITH SUMMER CORN AND TOMATO RELISH

Steps:

• 1. Cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Please teh mixture in a spice or coffee grinder until finely ground. (I actually don't do this at all. I skip it and just use ground pepper, ground cumin, and ground cloves.) 2. Combine one chile, peppercorn mix, vinegar, thyme, brown sugar, salt, and garlic in a blender and process until smooth. Combine with steak in a plastic bag. Seal and marinate for 24 hours. 3. To prepare relish, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn and saute until lightly browned. Remove from heat. Stir in tomato, roasted red pepper, olive oil, and salt. 4. Please steak on grill and cook. Cut diagonally into thin slices. 5. Serve steak with relish and enjoy!