Flank Steak with Summer Relish combines the heartiness of a steak dinner with the lightness of the season! The flank steak cooks easily and is perfect for soaking in a herbaceous marinade while still retaining its inherent beefiness. The summer relish is fresh, bright, and creamy with just a hint of heat. Flank Steak with Summer Relish is a perfect meal for afternoon cookouts or patio dinners with loved ones!
Ingredients• 3 cloves garlic, minced • 1 teaspoon sea salt • 1 teaspoon rosemary, dried and crushed • 3 tablespoons olive oil, divided • 1 beef flank steak, 1 1/2 pounds • 4 large ears sweet corn, husks removed • 4 green onions • 2 medium tomatoes • 1 poblano pepper • 1 medium avocado, ripe, peeled and cubed • 1 teaspoon balsamic vinegar • 1/2 teaspoon salt
Preheat the grill on medium-high
Mix together the garlic, salt, rosemary, and 1 tablespoon of the olive oil.
Rub the herb and oil mixture over both sides of the steak.
Let the steak stand for 30 minutes.
Brush the corn, onions, tomatoes, and poblanos with 1 tablespoon of the olive oil.
Cover and grill the vegetables until the vegetables are charred and tender, about 5-10 minutes.
Cover the steak and grill over medium-high heat until it reaches desired doneness, reading 135 degrees for medium-rare, about 4-8 minutes per side.
Transfer the vegetables and steak from the grill and let cool for 5 minutes.
Cut the kernels from the corn cobs and place them in a large bowl.
Remove the skin and seeds from the tomatoes and poblano.
Chop the onions, tomatoes, and poblano and add to the bowl with the corn.
Stir in the avocado, vinegar, salt, and the remaining olive oil.
Slice the steak across the grain.
Serve the steak with the relish.