Saturday, June 7, 2014

Grilled Flank Steak with Corn Salsa


The Wheel of Meals landed on Grill It

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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