Here's a nice seasonal meal, all of the tomatoes are in, the corn's ready and it's grilling season - Wahoo!
1 flank steak, approximately 1 ½ pounds – remove from refrigerator to get to room temperature before grilling
1t dried rosemary
3 cloves garlic, minced
1T olive oil
1t smoked salt
Olive oil for brushing vegetables, 1 tablespoon
1 poblano pepper grilled for 7 minutes
2 medium tomatoes brushed with olive oil and grilled for 7 minutes
4 scallions brushed with olive oil and grilled for 3 minutes
4 large ears of corn with husks and silk removed and brushed with olive oil and grilled for 13 minutes turning a couple of times during their cooking time.
1 avocado pitted, peeled and diced
1t balsamic vinegar
1T olive oil
No nutrition information available
1.Prepare your grill to medium- high heat, 450 on a regulated gas grill.
2.Mix the 1T olive oil, rosemary, smoked salt and garlic together and rub the flank steak with this, set aside while starting your vegetables.
3.Place your oiled vegetables and the poblano on the grill, turn the tomatoes and the poblano when you remove the scallions during after 3 minutes. Remove the poblano and tomatoes after another 4 minutes.
4.Turn the corn and place the flank steak on the grill. Check the first side of the flank steak for 6 minutes and turn.
5. After you turn the flank steak remove the corn, it should be tender at this point.
6.While the other side of the flank steak is cooking for 6 minutes you can begin putting the relish together.
7.Coarsely chop your tomatoes after removing most of the seeds. Chop the scallions, seed and chop the poblano and remove the corn from the cob. Leave these in a bowl while you remove the flank steak from the grill. Let the flank steak rest for the 10 minutes while you finish the relish.
8.Add the diced avocado to the bowl of vegetables and drizzle on the balsamic vinegar then the olive oil and sprinkle with the teaspoon of salt. Mix with a spatula.
9.Now you can slice your flank steak, serve with the relish.