Best 4 Adobo Flank Steak With Summer Corn And Tomato Relish Recipes

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If you're seeking a flavorful and wholesome recipe that celebrates the vibrant flavors of summer, look no further than this tantalizing adobo flank steak with summer corn and tomato relish. This delectable dish combines zesty adobo marinade, tender flank steak, and a vibrant relish bursting with the freshness of summer corn and juicy tomatoes. Prepare to embark on a culinary journey that promises an explosion of flavors with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED FLANK STEAK WITH CORN RELISH



Grilled Flank Steak With Corn Relish image

Make and share this Grilled Flank Steak With Corn Relish recipe from Food.com.

Provided by jonesies

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb flank steak
1/2 cup olive oil
1/4 cup Worcestershire sauce
2 garlic cloves, crushed
2 tablespoons olive oil
1 cup red onion, chopped
2 jalapeno peppers, finely chopped
2 cups corn kernels, fresh, about 4 ears
1/2 teaspoon sea salt
3/4 teaspoon crushed red pepper flakes
3 tablespoons lime juice
1 tablespoon honey

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.

Nutrition Facts : Calories 609.6, Fat 43.9, SaturatedFat 8.7, Cholesterol 46.5, Sodium 525.6, Carbohydrate 30.8, Fiber 2.9, Sugar 8.3, Protein 27.2

FLANK STEAK IN ADOBO RECIPE - (5/5)



FLANK STEAK IN ADOBO Recipe - (5/5) image

Provided by á-32773

Number Of Ingredients 21

Adobo
1 ½ ounces dried ancho chiles, stemmed and seeded
1 ounce dried pasilla chilies, stemmed and seeded
¾ cup salsa verde
¾ cup chicken broth
½ cup orange juice
⅓ cup packed brown sugar
¼ cup lime juice (2 limes)
1 ½ teaspoons dried oregano
1 teaspoon salt
½ teaspoon pepper
Flank Steak
2 ½-3; pounds flank steak, trimmed and cut into 1 1/2-inch cubes
Salt and pepper
2 tablespoons vegetable oil
1 onion, chopped fine
8 garlic cloves, minced
1 tablespoon ground cumin
12 (8-inch) flour tortillas, warmed
4 ounces queso fresco, crumbled (1 cup)
½ cup coarsely chopped fresh cilantro

Steps:

  • Salsa verde is a green salsa made from tomatillos and green chiles. Our favorite store-bought brand is Frontera Tomatillo Salsa. You can substitute skirt steak for flank steak here, if desired. If queso fresco is unavailable, you can substitute farmer's cheese or a mild feta. This dish is also great served over rice. 1. FOR THE ADOBO: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Arrange anchos and pasillas on rimmed baking sheet and bake until fragrant, about 5 minutes. Immediately transfer chiles to bowl and cover with hot tap water. Let stand until chiles are softened and pliable, about 5 minutes. Drain. 2. Process salsa verde, broth, orange juice, sugar, lime juice, oregano, salt, pepper, and drained chiles in blender until smooth, 1 to 2 minutes. Set aside. 3. FOR THE FLANK STEAK: Reduce oven temperature to 300 degrees. Pat beef dry with paper towels and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook, stirring occasionally, until well browned on all sides, 6 to 9 minutes. (Adjust heat, if necessary, to keep bottom of pot from scorching.) Using slotted spoon, transfer beef to large bowl. Repeat with remaining 1 tablespoon oil and remaining beef. 4. Add onion and 1/2 teaspoon salt to now-empty pot. Reduce heat to medium and cook, stirring occasionally, until golden brown, 3 to 5 minutes, scraping up any browned bits. Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in adobo, beef, and any accumulated juices until well incorporated and bring mixture to simmer. 5. Cover pot and transfer to oven. Cook until beef is tender and sauce has thickened, about 1 1/2 hours. Season with salt and pepper to taste. Serve with flour tortillas, sprinkled with queso fresco and cilantro.

GRILLED FLANK STEAK WITH SUMMER RELISH



Grilled Flank Steak with Summer Relish image

My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. -Brenda Washnock, Negaunee, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

3 garlic cloves, minced
1 teaspoon sea salt
1 teaspoon dried rosemary, crushed
1 tablespoon olive oil
1 beef flank steak (1-1/2 pounds)
RELISH:
4 large ears sweet corn, husks removed
4 green onions
2 medium tomatoes
1 poblano pepper
2 tablespoons olive oil, divided
1 medium ripe avocado, peeled and cubed
1 teaspoon balsamic vinegar
1/2 teaspoon salt

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.

Nutrition Facts : Calories 547 calories, Fat 30 g fat (8 g saturated fat), Cholesterol 81 mg cholesterol, Sodium 907 mg sodium, Carbohydrate 36 g carbohydrate (12 g sugars, Fiber 7 g fiber), Protein 39 g protein.

ADOBO FLANK STEAK



Adobo Flank Steak image

I love making this smoky and unique style of flank steak in the summer time served with my Roasted Tomato and Corn Relish (recipe on my page).

Provided by Melanie B.

Categories     Steak

Time P1DT15m

Yield 6 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb flank steak, trimmed
2 garlic cloves
1 tablespoon brown sugar
1 tablespoon fresh thyme leave
2 tablespoons red wine vinegar
1 chipotle chile in adobo
1 teaspoon black peppercorns
1 teaspoon cumin seed
2 whole cloves
1 teaspoon kosher salt
2 tablespoons olive oil

Steps:

  • Blend together the garlic, brown sugar, thyme, vinegar, chipotle, and Olive Oil in a blender or food processor.
  • Toast the Peppercorns, Cumin Seeds, and Cloves in a dry skillet over medium heat. Toast the spices just until the aromas begin to develop. Do not walk away from the pan or you will risk burning them.
  • Place toasted spices and salt in a spice grinder (coffee grinder) and pulse until fine.
  • Add spices to the wet mixture in a Large re-sealable plastic bag. Squeeze around to ensure they are mixed together well. Add whole flank steak and again squeeze around to ensure the meat is covered with the marinade. Place the bag inside of a bowl (just in case there is leakage) and marinate for at least 24 hours.
  • When ready to cook, remove steak from the bag and discard the marinade.
  • Place steak on the grill and cook for about 6 minutes per side or until the desired doneness is reached. Allow the meat to rest for at least 10 minutes before cutting. Slice diagonally against the grain into thin slices.
  • Serve with my Roasted Tomato and Corn Relish recipe.

Tips:

  • Use a flank steak that is at least 1 inch thick for best results.
  • To make sure the flank steak is evenly cooked, slice it against the grain.
  • For a more flavorful adobo, use a variety of dried herbs and spices, such as cumin, oregano, garlic powder, and chili powder.
  • Let the flank steak marinate in the adobo for at least 30 minutes, or up to overnight.
  • Cook the flank steak over high heat to get a nice sear on the outside.
  • Let the flank steak rest for a few minutes before slicing it to allow the juices to redistribute.
  • Serve the flank steak with your favorite sides, such as rice, beans, or vegetables.

Conclusion:

This adobo flank steak with summer corn and tomato relish is a flavorful and easy-to-make dish that is perfect for a summer cookout. The flank steak is marinated in a flavorful adobo sauce, then grilled to perfection. The summer corn and tomato relish is a refreshing and light side dish that complements the flank steak perfectly. This dish is sure to be a hit at your next gathering.

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