Close call... We knew our gas in the grill was running low, but we decided to chance it with this recipe since it only needed 6 minutes per side. The gas ran out while the steaks were cooking with 1 minute left on the cook time. We let them sit and let the transient heat finish the job. Luckily, they were pretty much done to medium-rare. I combined a couple different recipes to come up with this creation, and I enjoyed both the steak and the salsa.
Anne's Grilled Flank Steak and Corn Salsa
Ingredients:
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground coriander
1/8 teaspoon ground Cayenne pepper
1-lb flank steak, trimmed
1/4 cup olive oil
1/4 cup Worcestershire sauce
2 garlic cloves, crushed
Corn Relish: (amounts are approximate)
2 ears shucked corn
1-2 cups chopped tomato
2 tablespoons chopped shallot
1 chopped jalapeno pepper
1 chopped green onion
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon lime juice
salt and pepper
Directions:
Combine first 6 spices in a small bowl. Rub all over the steak. Place steak in a gallon-sized ziplock bag and add the oil, garlic, and Worcestershire sauce. Marinate in fridge for at least an hour.
Preheat boiler. Place corn on a rimmed baking sheet and broil 18 minutes or until slightly charred on on all sides, rotating every 6 minutes. Let cool. Cut kernels from corn and place in a medium bowl. Add all the other ingredients for the corn salsa and mix well.
Place steak on grill rack coated with cooking spray. Grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes and cut diagonally across the grain into thin slices. Serve with corn salsa.
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