This is the ultimate dinner to celebrate warm weather, but it can be enjoyed year-round. Simply substitute frozen corn for fresh and broil or sear the steak instead of grilling it.
- Serves 4
- Active time 10 minutes
- Total time 40 minutes (plus marinating time)
- 1 package MOINK flank steak
- 2 Tbsp. soy sauce
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. light brown sugar
- 3 ears corn, shucked
- ½ red onion, sliced
- 1 Tbsp. olive oil
- 1 pint grape tomatoes, halved
- ¼ cup cilantro
- ¼ cup basil
- 2 cloves garlic, minced
- Zest and juice of 1 lime (about 1 tsp. zest and 1½ Tbsp. juice)
- 1 tsp. honey
- ¼ cup olive oil
- ½ tsp. salt
- ½ tsp. freshly ground pepper
- Thaw the steak.
- Stir together the soy sauce, Worcestershire sauce, and brown sugar. Place the steak in a shallow dish or large zip-top bag. Add the marinade, cover or seal, and marinate at least 30 minutes.
- Preheat a grill to medium-high heat. Coat the grill racks with oil or cooking spray. Remove the steak from the marinade, discarding the marinade. Sprinkle lightly with salt and pepper.
- Coat the corn and onion with 1 tablespoon of the olive oil and sprinkle lightly with salt and pepper. Add the steak, corn, and onion to the grill. Cover and grill the steak 6 to 8 minutes on each side or to desired doneness. Grill the corn until tender, about 10 to 12 minutes, turning occasionally. Grill the onion 2 to 3 minutes on each side. Remove everything from the grill and allow the steak to rest while preparing the relish (about 15 minutes).
- Cut the corn off the cob into a medium bowl. Chop the onion and add to the corn. Stir in the tomatoes, cilantro, and basil.
- Whisk together the garlic, lime zest and juice, honey, olive oil, salt, and pepper. Pour the dressing over the corn mixture and toss to coat. Add additional salt and pepper to taste if needed.
- Cut the flank steak against the grain into thin slices. Top each serving with relish.
If you use fresh corn, here’s a trick to avoid the corn kernels from bouncing around the countertops as you cut it off the cob: Use the center of a Bundt pan to hold the cob in place as you cut the corn. The kernels will fall into the pan’s cavity instead of on the floor.
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