Adobo Flank Steak with Summer Corn-and-Tomato Relish

The sherry vinegar gives the relish lots of flavor, so choose a good one.

Yield: 5 servings (serving size: 3 ounces steak and 1/2 cup relish)

Ingredients

• Steak:
• 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
• 
  Relish:
• 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)

Preparation

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.

Nutritional Information

Calories:

303 (44% from fat)

Fat:

14.9g (sat 5.2g,mono 6.7g,poly 1.3g)

Protein:

25.2g

Carbohydrate:

16.5g

Fiber:

2.7g

Cholesterol:

57mg

Iron:

3.2mg

Sodium:

634mg

Calcium:

20mg