Healthy Eating in June – Adobo flank steak with summer corn-and-tomato relish

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Adobo Flank Steak with Summer Corn-and-Tomato Relish


1 teaspoon black peppercorns
1 teaspoon cumin seeds
2 whole cloves
1 (7-ounce) can 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 (1 1/4-pound) flank steak, trimmed
Cooking spray

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)


  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 chili from can; reserve remaining chilies and sauce for another use. Place peppercorn mixture, chili, 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; sauté 5 minutes or until lightly browned. Remove from heat; stir in tomato and remaining ingredients except thyme leaves. Garnish with thyme, if desired.

Nutritional Facts

Calories 303 Fat 14.9 g Saturated fat 5.2 g Monosaturated fat 6.7 g Polysaturated fat 1.3 g Protein 25.2 g Carbohydrate 16.5 g Fiber 2.7 g Cholesterol 57 mg Iron 3.2 mg Calcium 20 mg Sodium 634 mg


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