Peppered Beef Flank Steak with
Grilled Corn Relish
ACTIVE: 25 MINUTES TOTAL: 45 MINUTES
Peppercorn melange is a blend of black, white, pink and green peppercorns. The black
variety are the strongest, but are mellowed when accompanied by the milder influences
of the pink, white and green pepper berries.
1 11/4- to 11/2- pound beef flank steak
1 tablespoon peppercorn mélange, coarsely ground
1 teaspoon kosher salt
4 ears fresh sweet corn, husks removed
1 small red onion, cut into 1/2-inch slices
1 medium poblano pepper, seeded and halved
1 cup grape or cherry tomatoes, quartered
3 tablespoons olive oil
3 tablespoons lime juice
1 tablespoon snipped fresh cilantro or Italian parsley
1 teaspoon smoked paprika or paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Trim fat from steak. Score both sides of steak in a diamond pattern, sprinkle with ground
peppercorns and kosher salt and rub in with your fingertips.
2. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals
for 17 to 21 minutes for medium doneness (160°F), turning once halfway through grilling.
Grill corn, onion and poblano for about 10 minutes or until tender and lightly charred. (For
a gas grill, preheat grill. Reduce heat to medium. Place steak, corn, onion and poblano on
grill rack over heat. Cover and grill as directed.) Let steak stand for 5 minutes, then thinly
slice diagonally across the grain.
3. For relish, cut corn from cobs. Chop onion and poblano. In a medium bowl, combine corn,
onion, poblano, tomatoes, oil, lime juice, cilantro (or parsley), paprika, salt and pepper.
Serve with steak.
Calories 419, Fat 22g (sat 6g), Cholesterol 50mg, Carbs 24g, Total sugars 5g, Protein 34g,
Fiber 4g, Sodium 868mg, Potassium 942mg.