About
Flank Steak with Summer Relish combines the heartiness of a steak dinner with the lightness of the season! The flank steak cooks easily and is perfect for soaking in a herbaceous marinade while still retaining its inherent beefiness. The summer relish is fresh, bright, and creamy with just a hint of heat. Flank Steak with Summer Relish is a perfect meal for afternoon cookouts or patio dinners with loved ones!
Ingredients
- 3 cloves garlic, minced
- 1 teaspoon sea salt
- 1 teaspoon rosemary, dried and crushed
- 3 tablespoons olive oil, divided
- 1 (1 1/2-pound) beef flank steak
- 4 large ears sweet corn, husks removed
- 4 green onions
- 2 medium tomatoes
- 1 poblano pepper
- 1 medium avocado, cubed
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
Directions
Step 1 -Preheat the grill on medium-high
Step 2 -Mix together the garlic, the salt, the rosemary, and 1 tablespoon of the olive oil.
Step 3 -Rub the herb-oil mixture over both sides of the steak.
Step 4 -Let the steak stand for 30 minutes.
Step 5 -Brush the corn, the onions, the tomatoes, and the poblanos with 1 tablespoon of the olive oil.
Step 6 -Cover and grill the vegetables until they are charred and tender, about 5-10 minutes.
Step 7 -Cover the steak and grill over medium-high heat until it reaches the desired doneness, reading 135 degrees for medium-rare, about 4-8 minutes per side.
Step 8 -Transfer the vegetables and the steak from the grill and let them cool for 5 minutes.
Step 9 -Cut the kernels from the corn cobs and place them in a large bowl.
Step 10 -Remove the skin and seeds from the tomatoes and the poblano.
Step 11 -Chop the onions, the tomatoes, and the poblano and add to the bowl with the corn.
Step 12 -Stir in the avocado, the vinegar, the salt, and the remaining olive oil.
Step 13 -Slice the steak across the grain.
Step 14 -Serve the steak with the relish.
