This sizzling summer recipe is perfect for outdoor grilling.
Recipe by: Caden Rocker
Total Time: 45 minutes
Servings: 4
Ingredients
- 1 1/4 pounds flank steak
Marinade
- 4 cloves peeled garlic
- 2 chipotle peppers in Adobo sauce (canned)
- 1/4 cup apple cider vinegar
- 1/2 teaspoon cumin
- 1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 cup honey
- 1/2 cup brown sugar
Relish
- 3 cups fresh corn kernels
- 2 cups diced tomato
- 1 chopped chipotle pepper in Adobo sauce (canned)
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- 1 tablespoon chopped garlic
- 1 teaspoon fresh thyme, chopped
Preparation
- Combine all marinade ingredients into a food processor or blender and puree.
- Pour half the marinade over the flank steak and let sit for 30 minutes. Over a medium-hot grill, cook to desired doneness (145 degrees 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.
- Slice the rested flank steak on the bias and top with tomato and corn relish.
Serving Suggestion
Serve with grilled sourdough bread, warmed tortillas, or corn chips.
Nutritional Information
368 calories, 15 g. fat, 85 mg. cholesterol, 90 mg. sodium, 26 g. carbohydrate, 2 g. fiber, 33 g. protein
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