Adobe Flank Steak With Summer Corn And Tomato Relish

Directions

1. To prepare steak, cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or possibly till toasted. Place the peppercorn mix in a spice of coffee grinder; process till finely grnd.
2. Remove 1 chile from can, reserve remaining chiles and sauce for another use. Place peppercorn mix, chile, 2 Tbsp. vinegar, and the next 4 ingredients (vinegar through garlic) in a blender; process till smooth, scraping sides occasionally. Combine vinegar mix and steak in a large zip-top plastic bag; seal and marinate in refrigerator for 24 hrs. Remove from bag; throw away marinade.
3. Prepare grill or possibly broiler.
4. Place steak on grill rack or possibly broiler pan coated with cooking spray; cook 6 min on each side or possibly till desired degree of doneness. Cut steak diagonally across the grain into thin slices.
5. To prepare the relish; heat a large nonstick skillet coated with cooking spray over medium-high heat. Add in corn; saute/fry 5 min or possibly till lightly browned. Remove from heat; stir in tomato and remaining ingredients except thyme leaves. Garnish with thyme, if you like.
6. Yield: 5 servings (serving size: 3 ounces steak and 1/2 c. 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.
7. NOTES : The sherry vinegar gives the relish lots of flavor, so choose a good one.