ISO: Adobo Flank Steak with Corn Salsa

[goldilocks]

I am not sure this is the correct title, but it's from June 2001. Could someone please post it? Thanks!

[Laura B]

If no one has posted by the time I get home in a couple of hours, I will be happy to pull it out of MasterCook for you.

[BosunsWife]

Here it is, I copied it from an older post. It is very good IMO. Hope you enjoy it as much as we did. Our two year old DD loved the corn relish, but alas, not the steak.

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).

[goldilocks]

Thank you Laura B and BosunsWife!

[dmcgreevey]

We just tried this dish this week and it was amazing. The marinade made the meat really tender and the relish was awesome with it. It's great to find a dish with cheaper beef so we can serve it to a group!