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Grilled Flank Steak with Summer Relish

My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. —Brenda Washnock, Negaunee, Michigan
  • Total Time
    Prep: 25 min. + standing Grill: 20 min.
  • Makes
    4 servings

Ingredients

  • 3 garlic cloves, minced
  • 1 teaspoon sea salt
  • 1 teaspoon dried rosemary, crushed
  • 1 tablespoon olive oil
  • 1 beef flank steak (1-1/2 pounds)
  • RELISH:
  • 4 large ears sweet corn, husks removed
  • 4 green onions
  • 2 medium tomatoes
  • 1 poblano pepper
  • 2 tablespoons olive oil, divided
  • 1 medium ripe avocado, peeled and cubed
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt

Directions

  • Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally.
  • Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes.
  • When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.
Nutrition Facts
5 ounces cooked beef and 1 cup relish: 547 calories, 30 g fat (8 g saturated fat), 81 mg cholesterol, 907 mg sodium, 36 g carbohydrate (12 g sugars, 7 g fiber), 39 g protein.

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