Peppered Beef Flank Steak with Grilled Corn Relish

This peppered beef flank steak is easy to follow and delicious to eat. The colorful corn relish is the perfect topping.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Grill: 17 mins
  • Stand: 5 mins

Peppered Beef Flank Steak with Grilled Corn Relish

Directions

  1. Score both sides of meat in a diamond pattern. Sprinkle with peppercorn melange and kosher salt; rub in with your fingers.
  2. Grill meat, uncovered, over medium heat 17 to 21 minutes for medium (160 degrees F), turning once. Grill corn, onion, and poblano pepper the last 10 minutes or until tender and lightly charred, turning occasionally. Cover meat and let stand 5 minutes. Thinly slice meat diagonally across the grain.
  3. For relish, cut corn kernels from cobs. Chop onion and poblano pepper. In a medium bowl combine corn, onion, poblano pepper, and remaining ingredients. Serve with meat.

From the Test Kitchen

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

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Nutrition Facts (Peppered Beef Flank Steak with Grilled Corn Relish)

  • Per serving:
  • 419 kcal ,
  • 22 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 50 mg chol. ,
  • 868 mg sodium ,
  • 24 g carb. ,
  • 4 g fiber ,
  • 5 g sugar ,
  • 34 g pro.
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