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Add a photoRaciónes: 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
- 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.
- 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.
- Prepare grill or possibly broiler.
- 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.
- 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.
- 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.
- NOTES : The sherry vinegar gives the relish lots of flavor, so choose a good one.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 128 | 40% |
| Total Fat 14.26g | 18% |
| Saturated Fat 4.8g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 957mg | 40% |
| Potassium 725mg | 21% |
| Total Carbs 14.91g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.49g | 3% |
| Protein 32.14g | 51% |
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