Peppered Beef Flank Steak with Grilled Corn Relish
Peppercorn melange is a blend of black, white, pink and green peppercorns. The black variety are the strongest, but are mellowed when accompanied by the milder influences of the pink, white and green pepper berries.
Trim fat from steak. Score both sides of steak in a diamond pattern. Sprinkle steak with peppercorn melange and kosher salt; rub in with your fingers.
For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals for 17 to 21 minutes or until medium (160 degrees F), turning once halfway through grilling. Grill corn, onion, and poblano pepper about 10 minutes or until tender and lightly charred. (For a gas grill, preheat grill. Reduce heat to medium. Place steak, corn, onion, and poblano pepper on grill rack over heat. Cover and grill as directed.) Let steak stand for 5 minutes. Thinly slice steak diagonally across the grain.
For relish, cut corn from cobs. Chop onion and poblano pepper. In a medium bowl combine corn, onion, poblano pepper, tomatoes, olive oil, lime juice, cilantro, paprika, salt, and black pepper. Serve with steak.