Esta es una exhibición prevé de cómo se va ver la receta de 'Adobe Flank Steak With Summer Corn And Tomato Relish' imprimido.

Receta Adobe Flank Steak With Summer Corn And Tomato Relish
by Global Cookbook

Adobe Flank Steak With Summer Corn And Tomato Relish
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 tsp black peppercorns
  • 1 tsp cumin seed
  • 2 whl cloves
  • 1 x 7 oz can chipotle chiles in adobo sauce
  • 2 Tbsp. sherry vinegar
  • 1 Tbsp. fresh thyme leaves
  • 2 tsp brown sugar
  • 3/4 tsp kosher salt
  • 1 x clove peeled
  • 1 x 1 1/4 lb. flank steak trimmed
  • cooking spray
  • 2 c. fresh corn kernels
  • (about 4 ears)
  • 1 c. minced seeded tomato
  • 1/4 c. minced bottled roasted red bell peppers
  • 2 Tbsp. sherry vinegar
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 3/4 tsp kosher salt
  • fresh thyme leaves (optional)

Direcciones

  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.