Categories: Steak
Ingredients
- 3 garlic cloves, minced
- 1 tsp sea salt
- 1 tsp dried rosemary, crushed
- 1 tbsp. olive oil
- 1 1/2 lbs. flank steak
- Relish:
- 4 large ears sweet corn, husks removed
- 4 green onions
- 2 medium tomatoes
- 1 poblano pepper
- 2 tbsp. olive oil, divided
- 1 medium ripe avocado, peeled and cubed
- 1 tsp balsamic vinegar
- 1/2 tsp salt
Directions
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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 tbsp. oil. Grill, covered, over medium-high heat 3-10 minutes or until vegetables are charred and tender, turning occasionally.
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Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness. Let stand 5 minutes.
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When corn is cool enough to handle, cut kernels from cobs; place in a bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatos and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.