Grilled Flank Steak With Tomato Corn Relish Recipes

GRILLED FLANK STEAK WITH SUMMER RELISH

Steps:

• 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.

GRILLED FLANK STEAK WITH CORN RELISH

Steps:

• Marinate flank steak in 1/2 cup olive oil, worcestershire sauce and garlic for 1 3/4 hours.
• Remove from marinade and season with salt and pepper.
• Grill until medium=rare, about 7 minutes per side.
• Let steak rest for 15 minutes before thinly slicing.
• Serve hot or at room temperature, topped with corn relish (recipe follows).
• Corn Salsa:.
• Heat 2 tbsp olive oil in medium skillet over medium heat.
• Add onion and jalapenos and cook for 1 minute.
• Add corn and continue to cook until vegetables are slightly soft, about 5minutes.
• Remove from heat and toss with remaining ingredients.
• Cool and serve at room temperature over grilled flank steak.

GRILLED SHELL STEAK WITH TOMATO-SCALLION RELISH

Steps:

• 1. Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Lightly rub steak with some olive oil and sprinkle with herbes de Provence and salt and pepper to taste. Place tomatoes, scallions, and garlic cloves in a large bowl, coat with 1 tablespoon of olive oil and season with salt and pepper to taste.
• 2. Place steak on grill, arrange vegetables around it, and grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120degreesF to 125degreesF for rare; 125degreesF to 130degreesF for medium-rare; or 130degreesF to 135degreesF for medium, and the vegetables are charred. Transfer steak and vegetables to a cutting board and let rest 5 minutes.
• 3. Core tomatoes once cool enough to handle. Squeeze garlic cloves from their skins and chop with tomatoes and scallions until chunky. Transfer vegetable relish, including juice, to a bowl and stir in remaining olive oil, vinegar, and Worcestershire sauce. Season to taste with salt and pepper. Slice meat against grain and on an angle, and transfer to a plate or platter. Serve with relish and grilled bread.

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA

Steps:

• prepare a grill for medium high heat.
• oil grate.
• grill corn, turning occasionally, until lightly browned all over, 8-10 minutes, let cool.
• cut kernels from cobras and place in medium bowl.
• add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine, season with salt and pepper.
• set salsa aside.
• coat steak with all of the dry rub, packing on more than once if needed and drizzle with 2 tbsp oil to help rub adhere.
• grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups.
• cook until nicely browned and an instead-read thermometer inserted into the thickets part registers 130 degrees, about 4 minutes per side for medium-rare.
• transfer to a cutting board and let rest 10 minutes.
• return steak to grill just to recaps exterior, about 1 minute per side.
• transfer back to cutting board and slice against the grain.
• serve topped with salsa.

GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
• In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
• Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
• On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.
• Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.
• Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
• Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
• Cut the meat into ½ inch (1 cm) slices.
• Top with the corn salad and serve.
• Enjoy!

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA

Steps:

• Dry rub:
• Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
• Steak and salsa:
• Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8-10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
• Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
• Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.
• Do Ahead
• Salsa can be made 1 day ahead. Cover and chill.

GRILLED FLANK STEAK

Steps:

• Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
• Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.