Tuesday, May 26, 2009

Tasty Tuesdays: Adobo Flank Steak with Summer Corn and Tomato Relish

It is coming to that point in the summer where farmers' markets are everywhere. We even have one in our neighborhood now from 2-6 every Saturday. It's fantastic. I adore farmers' markets, because I think it's just so wonderful to be able to cook with such fresh and flavorful ingredients. In our house, we do a lot of grilling during the summer months. I should rephrase that Mark does a lot of grilling, and that I do a lot of chopping, basting, marinating, and skewering. I will typically pick up the freshest ingredients that are at the market and head home to wash and chop what we'll need for the week. This makes a grillable meal easy and quick to prepare.

Right now, our farmers have been coming with baskets full of beautiful yellow corn and mounds full of sun ripened tomatoes. Last week, we ate the tomatoes with a squeeze of lemon juice, a dash of olive oil, kosher salt, and freshly cracked pepper. They were fantastic, and so simple and easy to make. We will be grilling the corn in a paprika, cumin, brown sugar rub. The sugar caramelizes on the grill and forms a nice crust on the corn. Yum!

The recipe for this week is a crowd pleaser! The flank steak is nice and smoky and spicy, and the pairing with the sweetness of the corn and tomatoes is perfect! You can marinate several flank steaks in this marinade and double the relish and it would be perfect for your next BBQ.


Adobo Flank Steak with Summer Corn and Tomato Relish

5 servings (serving size: 3 ounces steak and 1/2 cup relish)
1 teaspoon black peppercorns
1 teaspoon cumin seeds
2 whole cloves
1 (7-ounce) can chipotle chiles in adobo sauce
2 tablespoons sherry vinegar
1 tablespoon fresh thyme leaves
2 teaspoons brown sugar
3/4 teaspoon kosher salt
1 garlic clove, peeled
1 (1 1/4-pound) flank steak, trimmed
Cooking spray
2 cups fresh corn kernels (about 4 ears)
1 cup chopped seeded tomato
1/4 cup chopped bottled roasted red bell peppers
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
Fresh thyme leaves (optional)
To prepare steak, cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Place the peppercorn mixture in a spice or coffee grinder; process until finely ground.
Remove 1 chile from can; reserve remaining chiles and sauce for another use. Place peppercorn mixture, chile, 2 tablespoons vinegar, and the next 4 ingredients (vinegar through garlic) in a blender; process until smooth, scraping sides occasionally. Combine vinegar mixture and steak in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours. Remove from bag; discard marinade.
Prepare grill or broiler.
Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.
To prepare the relish, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; saute 5 minutes or until lightly browned. Remove from heat; stir in tomato and remaining ingredients except thyme leaves. Garnish with thyme, if desired.

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