Grilled Flank Steak with Summer Relish
Total TimePrep: 25 min. + standing Grill: 20 min.
I made as published - it was ok and a 3-star recipe. I gave the recipe 4 stars, however, knowing that I will make it again but with the following modifications: Grill the corn and the pepper only, add the garlic and the rosemary to the relish (it really didn't add anything to the steak), and add a bit of chopped fresh jalapeno to the relish.
This recipe is so flavorful and easy. It is a favorite in our house. We have made it many times!
This was a great way to use all of the veggies that we picked up at the Farmer's Market. We had a beautiful weekend so wanted to get in another taste of summer before the cold weather rolls in.
Just put the last bite of this winning dinner in my mouth and my husband and I loved it! Had to use a flat iron steak since my grocery had no flank steak available, but actually the flat iron cut was so amazingly tender. The veggies had such a mild smokey flavor that blended in with the meat, yet not too smokey. What a carnival of colors! I did add twice as much salt to the veggie mixture before serving as called for but that's a personal preference. This one will stay in my Recipe Box--thanks, Brenda!
This was absolutely delicious! The whole family enjoyed the great flavors of the relish. I did leave out the poblano, and we substituted skirt steak for the flank. Great recipe!
I also loved the grilled vegetable relish. It pairs very well with the garlic and rosemary flavors on the steak. I'd suggest checking your steaks for doneness at the earlier time, as 8 minutes per side may be too long if your steak is thin.
The summer relish is so good. I just love it. I followed the directions exactly and ate it as salad itself. I am making it again and again.
This recipe has all the flavors of summer. The relish was really bright, fresh, and paired very well with the steak.