Steak on the Grill! Chipotle-Marinated Flank Steak with Avocado-Corn Relish

One of the cuts of steak we like to grill in the summertime is flank steak. A beef steak cut from the abdominal muscles of the cow, it is a relatively long and flat cut. Flank steak is best grilled, pan-fried, broiled, or braised to the point where it still has a bright red color. Because it comes from a strong, well-exercised part of the cow, slicing it against the grain before serving maximizes its tenderness. Lady Gaga wore a meat dress made of flank steak to the 2010 MTV Video Music Awards, although I would never suggest wasting good grilling steak that way!

The avocado comes from a tree native to Mexico and Central America. The two main U.S. producers of the fruit are California and Florida, with the Golden State accounting for about 90% of the avocado crop. The most common variety is the Hass avocado, whose original mother tree still stands in California. Avocados are a good source of fiber, potassium, and vitamins, with lots of heart-healthy unsaturated fat and only a few grams of saturated fat and they add lots of flavor and texture to this steak recipe.

Chipotle-Marinated Flank Steak with Avocado-Corn Relish  (adapted from foodandwine.com)

Serves 4    Total Time:  40 Minutes

INGREDIENTS:

  • 1 1/2 pound flank steak, about 3/4 inch thick
  • 1/4 cup orange juice
  • 1 canned chipotle pepper in adobo sauce
  • 1 tablespoon adobo sauce from the canDSCN8387
  • 1 large garlic clove
  • 2 tablespoons extra-virgin olive oil
  • 2 avocados cut into 1/2-inch dice
  • 1/2 cup fresh corn kernels (from 1 ear of corn)
  • 1/4 cup minced red onion
  • 1 small jalapeño seeded and minced
  • zest & juice of 1 lime
  • Kosher salt and freshly ground pepper
  • 1 tablespoon chopped fresh cilantro or 1 teaspoon cilantro paste

DIRECTIONS: 

Using a wand blender or a food processor, combine the orange juice with the chipotle, adobo, garlic and 1 tablespoon of the olive oil and puree them until they are smooth. Pour the marinade over the steak in a plastic bag and let it stand for at least 10 minutes.

Marinate the steak for at least 10 minutes.

Marinate the steak for at least 10 minutes.

Cut around the avocado lengthwise then twist the 2 halves apart. Tap the knife into the pit & turn the knife to easily remove the pit.

Cut around the avocado lengthwise then twist the 2 halves apart. Tap the knife into the pit & turn the knife to easily remove the pit.

In a medium bowl, gently mix the avocados with the corn, red onion, jalapeño, lime zest & juice, cilantro and the remaining 1 tablespoon of olive oil. Season it with salt and pepper.

The salsa ingredients get mixed together.

The salsa ingredients get mixed together.

Remove the steak from the marinade, allowing some marinade to cling to the steak and discarding what is leftover in the bag. Season the steak with salt and pepper. Grill the steak over moderately high heat, turning once, until medium, about 6 minutes on each side. Transfer the steak to a cutting board and let it rest for 5 minutes.

Allowing the steak to rest before cutting helps it to reabsorb the juices.

Allowing the steak to rest before cutting helps it to reabsorb the juices.

Thinly slice the steak across the grain and serve with the avocado-corn relish.

This is a keeper!

This is a keeper!

The grill is already getting a good workout this season!  ~Linda

Chipotle-Marinated Flank Steak with Avocado-Corn Relish  (adapted from foodandwine.com)

Serves 4    Total Time:  40 Minutes

INGREDIENTS:

  • 1 1/2 pound flank steak, about 3/4 inch thick
  • 1/4 cup orange juice
  • 1 canned chipotle pepper in adobo
  • 1 tablespoon adobo sauce from the can
  • 1 large garlic clove
  • 2 tablespoons extra-virgin olive oil
  • 2 avocados cut into 1/2-inch dice
  • 1/2 cup fresh corn kernels (from 1 ear of corn)
  • 1/4 cup minced red onion
  • 1 small jalapeño seeded and minced
  • zest & juice of 1 lime
  • Kosher salt and freshly ground pepper
  • 1 tablespoon chopped fresh cilantro or 1 teaspoon cilantro paste

DIRECTIONS:

Using a wand blender or a food processor, combine the orange juice with the chipotle, adobo, garlic and 1 tablespoon of the olive oil and puree them until they are smooth. Pour the marinade over the steak in a plastic bag and let it stand for at least 10 minutes.

In a medium bowl, gently mix the avocados with the corn, red onion, jalapeño, lime zest & juice, cilantro and the remaining 1 tablespoon of olive oil. Season it with salt and pepper.

Remove the steak from the marinade, allowing some marinade to cling to the steak and discarding that is left over in the bag. Season the steak with salt and pepper. Grill the steak over moderately high heat, turning once, until medium, about 6 minutes on each side. Transfer the steak to a cutting board and let it rest for 5 minutes. Thinly slice the steak across the grain and serve with the avocado-corn relish.