| STEAK: | | 1 tsp black peppercorns | | 1 tsp cumin seed | | 2 whl cloves | | 1 x 7 ounce can chipotle chiles in adobo sauce | | 2 tbl sherry vinegar | | 1 tbl fresh thyme leaves | | 2 tsp brown sugar | | 34 tsp kosher salt | | 1 x clove peeled | | 1 x 1 1/4 pound flank steak trimmed | | cooking spray | | RELISH: | | 2 cup fresh corn kernels | | (about 4 ears) | | 1 cup chopped seeded tomato | | 1/4 cup chopped bottled roasted red bell peppers | | 2 tbl sherry vinegar | | 1 tbl extra-virgin olive oil | | 3/4 tsp kosher salt | | fresh thyme leaves (optional) |
| | To prepare steak, cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Place the peppercorn mixture in a spice of coffee grinder; process until finely ground. | | Remove 1 chile from can, reserve remaining chiles and sauce for another use. Place peppercorn mixture, chile, 2 tablespoons vinegar , and the next 4 ingredients (vinegar through garlic ) in a blender; process until smooth, scraping sides occasionally. Combine vinegar mixture and steak in a large zip-top plastic bag; seal and marinate in refrigerator for 24 hours. Remove from bag; discard marinade . | | Prepare grill or broiler. | | Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices. | | To prepare the relish; heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn ; saute 5 minutes or until lightly browned. Remove from heat; stir in tomato and remaining ingredients except thyme leaves. Garnish with thyme, if desired. | | Yield: 5 servings (serving size: 3 ounces steak and 1/2 cup relish). Calories: 303 (44% from fat); Fat 14.9 gm. (sat. 5.2 gm., mono 6.7 gm., poly 1.3 gm); Protein 25.2 gm.; Carb. 16.5 gm.; Fiber 2.7 gm.; Cholesterol 57 mg.; Iron 3.2 mg.; Sodium 634 mg.; Calcium 20 mg. | | NOTES : The sherry vinegar gives the relish lots of flavor, so choose a good one. |
|
