My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that’s what I use to make relish for this tasty steak.

  • Total Time

    Prep: 25 min. + standing Grill: 20 min.

  • Makes

    4 servings

    Ingredients

    • 3 garlic cloves, minced
    • 1 teaspoon sea salt
    • 1 teaspoon dried rosemary, crushed
    • 1 tablespoon olive oil
    • 1 beef flank steak (1-1/2 pounds)
    • RELISH:
    • 4 large ears sweet corn, husks removed
    • 4 green onions
    • 2 medium tomatoes
    • 1 poblano pepper
    • 2 tablespoons olive oil, divided
    • 1 medium ripe avocado, peeled and cubed
    • 1 teaspoon balsamic vinegar
    • 1/2 teaspoon salt

    Directions

    • Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally.
    • Grill steak, covered, over medium heat 5-8 minutes 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 minutes.
    • 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 ounces cooked beef and 1 cup relish: 547 calories, 30g fat (8g saturated fat), 81mg cholesterol, 907mg sodium, 36g carbohydrate (12g sugars, 7g fiber), 39g protein.