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.
