Ingredients
3 garlic cloves, minced1 teaspoon sea salt1 teaspoon dried rosemary, crushed1 tablespoon olive oil1 beef flank steak (1-1/2 pounds) RELISH:4 large ears sweet corn, husks removed4 green onions2 medium tomatoes1 poblano pepper2 tablespoons olive oil, divided 1 medium ripe avocado, peeled and cubed1 teaspoon balsamic vinegar1/2 teaspoon salt
Preparation
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.
