Categories: Steak

Ingredients

• 3 garlic cloves, minced
• 1 tsp sea salt
• 1 tsp dried rosemary, crushed
• 1 tbsp. olive oil
• 1 1/2 lbs. flank steak
• Relish:
• 4 large ears sweet corn, husks removed
• 4 green onions
• 2 medium tomatoes
• 1 poblano pepper
• 2 tbsp. olive oil, divided
• 1 medium ripe avocado, peeled and cubed
• 1 tsp balsamic vinegar
• 1/2 tsp salt

Directions

1. 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 tbsp. oil. Grill, covered, over medium-high heat 3-10 minutes or until vegetables are charred and tender, turning occasionally.

2. Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness. Let stand 5 minutes.

3. When corn is cool enough to handle, cut kernels from cobs; place in a bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatos and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.

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