GRILLED FLANK STEAK WITH SUMMER RELISH3 garlic cloves, minced
1 tsp sea salt
1 tsp dried rosemary, crushed
1 tbsp olive oil
1-½ lb beef flank steak
4 large ears sweet corn, husks removed
4 green onions
2 med tomatoes
1 poblano pepper
2 tbsp olive oil, divided
1 med ripe avocado, peeled and cubed
1 tsp balsamic vinegar
½ tsp salt
Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 min. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tbsp oil. Grill, covered, over medium-high heat 5 10 min or until vegetables are charred and tender, turning occasionally.
Grill steak, covered, over medium heat 5-8 min 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 min.
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 oz cooked beef and 1 cup relish: 547 cal, 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.