My apologies to those of you who opted out of this BBQ’d din-din ’cause it turned out pretty darn good! (But happy-last-day-of-work, nonetheless!)
Marinated Flank Steak with Tomatillo-Corn Relish
For the steak
One day ahead, I salted the 1-3/4 pound flank steak with 1-1/4 teaspoons kosher salt . The next day I marinated it in:
- 6 sprigs greek oregano
- 6 sprigs thyme
- 2 Tablespoons worchestershire sauce
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons pure olive oil
- 3 cloves garlic, smashed
- 1 dried chili pod
- 1/2 teaspoon cumin, lightly mortared
Let it sit for 6-8 hours in the marinade. When you’re ready to grill, brush off the herbs and let the excess liquid drip off. Then grill in a hot spot to the desired doneness.
For the salsa
I just grilled the corn, the tomatillos (remove their husks first), and the scallions until they were all cooked through and slightly charred. Then I removed the corn kernals and chopped the tomatillos and scallions. The tomatillos become gooey and act as a binder for the relish. Stir it all together with salt, black pepper, a pinch of cayenne pepper, chopped cilantro, a little sherry vinegar, and a bit of virgin olive oil. If the tomatillos are a little bitter, I find that adding a little more vinegar or lime juice often helps. Let the relish sit for about 15 minutes to let the flavors marry.
Oh yeah! We also sliced two fat slices of a ripe, red tomato, seasoned it with salt and threw it on the grill for just a minute to barely soften it.
I set the grilled tomato on the bottom of the plate, and the sliced flank steak on top of it so that their juices would mingle…then I topped it all with the relish and a piece of grilled bread, rubbed with garlic. Lawdy, lawdy.
…And what are those golden-orange orbs, you ask? Those are peaches. Dessert. With homemade frozen yogurt…