Grilled Steak with Summer Relish
Grilled Steak with Summer Relish
25 minutes
Meat and Poultry
Ingredients
- 3 garlic cloves, minced
- 1 teaspoon sea salt
- 1 teaspoon dried rosemary, crushed
- 1 tablespoon Fustini's Garlic olive oil
- 1 beef flank steak (1-1/2 pounds)
- 4 large ears of sweet corn, husks removed
- 4 green onions
- 2 medium tomatoes
- 1 poblano pepper
- 2 tablespoons Fustini's Garlic olive oil, divided
- 1 medium ripe avocado, peeled and cubed
- 1 teaspoon Fustini's 18 Year Traditional balsamic
- 1/2 teaspoon salt
Directions
- Mix garlic, salt, rosemary, and oil, rub over both sides of the steak. Let stand for at least 30 minutes. Grill steak, covered, over medium heat for 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 for 5 minutes.
- 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.
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