Review: Adobo Flank Steak with Summer Corn-and-Tomato Relish - June '01

[Beth]

Peggy, thanks for the review. I usually do an asian marinade with flank steak, especially since I tried to make up a southwestern variation and it turned out a bit lame (for us, our guests really lliked it). DH and I decided we just expected the asian flavors with flank steak, but I'd still like to try some other styles.

[Peggy]

I made this last night and thought it was outstanding! The marinade mixture was very thick, so I just spread it generously on both sides of the flank steak before I added it to the ziplock bag. It gave the steak a very good and spicy flavor. The relish was a great accompaniment. A refreshing contrast to the spicy meat. I served it with Rosemary Red Potatoes (March '01) and Green Beans Almondine (Complete CL Cookbook). A wonderful summer dinner! http://www.cookinglight.com/bbs/biggrin.gif

Peggy

[Wendy w]

Thanks for the review Peggy, I see that you finally got your June issue! BF & I were drooling over this.

Not being able to stand it anymore, I ended up buying it at the store this weekend, which means that I will probably get it this week.

[Terrytx]

We also enjoyed this recipe. I kicked up the spice a bit, other than that followed the recipe. I served it with Cheesey Polenta Casserole, with a twist (I made it Southwestern).

[This message has been edited by Terrytx (edited 06-04-2001).]

[cchhbb]

I made this last night for my DH. It was excellent. We used a slightly smaller flank steak (1 lb), but that didn't seem to affect things. I had never cooked with chipoltes before. Boy that taste was good. I did freeze the remainder of the chipoltes in individual containers for the future. I look forward to using them in other things. I need to do a search of them and find a way to use them with chicken and pork. I think I'm newly addicted to the taste.

[BosunsWife]

Can somebody post this recipe. I have yet to see my June issue http://www.cookinglight.com/bbs/mad.gif and it sounds like something that my DH would love. He's coming home tomorrow after being gone for six weeks!!!!

[valchemist]

six months away from your DH "bonus wife" http://www.cookinglight.com/bbs/wink.gif ??? I can't imagine how hard that must be.


* Exported from MasterCook *

Adobo Flank Steak With Summer Corn-and-Tomato Relish

Recipe By :Cooking Light Magazine. June 2001. Page: 101.
Serving Size : 5 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Steak:
1 teaspoon black peppercorns
1 teaspoon cumin seeds
2 whole cloves
1 can (7-ounce) 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 flank steak (1-1/4-pound), 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)

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

1. 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.

2. 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.

3. Prepare grill or broiler.

4. 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.

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

[kwormann]

he's coming home tomorrow and you want to cook? the kitchen is the last room I'd have on my mind..... http://www.cookinglight.com/bbs/biggrin.gif

kim

[BosunsWife]

Well, when you have a two year old running around the house, you have to do something until its "night night" time LOL! Its been a loooonnng six weeks! My neighbors laughed when I told them last night that after Tuesday night they wouldn't see me outside in the evenings for a while.

[SueK]

I have a question about this. I cannot find sherry vinegar anywhere in town. All the stores have sherry cooking wine right next to all the vinegars, but no sherry vinegar. I have red wine vinegar, tarragon vinegar, balsamic vinegar and various other vinegars here at home. Any thoughts on what would work best?

[Carrie W]

SueK-
We just made this, and substituted balsamic vinegar for the sherry vinegar. I think this was suggested on another thread, but I can't seem to remember where right now. The recipe turned out great with the balsamic!

[Beth]

SueK -- I would have thought a white wine or possibly an unseasoned (not sweetened) rice wine, but if balsamic works, you've got lots of options.

[SueK]

Carrie and Beth- Thanks for the help. I couldn't get on the site at all yesterday, so I winged it, and used balsamic, and it turned out great. I was glad to see both of you had suggested that!

[BosunsWife]

Mmmm! I finally got around to making this for dinner tonight. It was wonderful. I was also unable to find sherry vinegar (without running to several markets) and used the balsamic vinegar. DH thought it was wonderful and I definitely will make both the steak and the relish again. The meat was pleasantly spicy and the relish was nice and tangy. I didn't use fresh corn, used fancy grade frozen (thawed) and thought it worked quite well.

[misstapioca]

This was a fantastic recipe! i was very pleased with the fresh corn relish. I agree with the suggestion of using a quality sherry vinegar because that is what i thought made the relish stand out. I was also happy to break open my new bottle of sherry vinegar that i had purchased 3 weeks ago in San Antonio at Central Market. I rarely eat beef, so i felt the Adobo marinade would really give this recipe adequate kick. I enjoyed every last little bite and resisted the urge to lick my plate! http://www.cookinglight.com/bbs/tongue.gif

[BeckyM]

I too have had a VERY difficult time finding sherry vinegar! I was planning to make the steak for dinner tonight, so I substituted equal parts balsamic vinegar and cooking sherry for the sherry vinegar. The marinade smelled okay, so I'm hoping it will taste okay too. Since I haven't made the relish yet, maybe I'll just use balsamic vinegar in that. I should have known to check the board before going ahead with the marinade -- I can usually find an answer to ANY question here!

I'll let you all know how the balsamic vinegar and sherry cooking wine combination turns out!

Becky

[BosunsWife]

We LOVE this recipe and I've already made it twice. I've substituted balsalmic vinegar both times and thought it tasted great.

[WeekendCook]

Your great reviews have convinced me to make this for dinner tomorrow night. Does anyone have a wine suggestion to go with this?

[Peggy]

Weekend Cook,

It has been two months since I made this recipe and I can't remember if we had wine with it... However, I checked in my trusty Food and Wine Pairing Cookbook and they have a similar recipe (the ingredients are almost the same) and they suggest a Zinfandel or a Sangiovese. Let me know if this works out for you!

Peggy

[WeekendCook]

Peggy, thanks for the suggestion! I am on my way now to pick up some Bogle Old Vine Zinfandel!

[BeckyM]

I did make this for dinner Friday night, and it turned out marvelously! As I mentioned, I used half cooking Sherry and half Balsamic Vinegar for the marinade, and I then decided to just use Balsamic Vinegar in the relish. My husband and I both thought it was REALLY good, and it's definitely in the "keeper" file for us.

We didn't have wine with ours, so no recommendations from us. Water was good with it though.

Becky