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Grilled Flank Steak with Summer Relish

My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. —Brenda Washnock, Negaunee, Michigan
  • Total Time
    Prep: 25 min. + standing Grill: 20 min.
  • Makes
    4 servings


  • 3 garlic cloves, minced
  • 1 teaspoon sea salt
  • 1 teaspoon dried rosemary, crushed
  • 1 tablespoon olive oil
  • 1 beef flank steak (1-1/2 pounds)
  • 4 large ears sweet corn, husks removed
  • 4 green onions
  • 2 medium tomatoes
  • 1 poblano pepper
  • 2 tablespoons olive oil, divided
  • 1 medium ripe avocado, peeled and cubed
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt


  • Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally.
  • Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes.
  • When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.
Nutrition Facts
5 ounces cooked beef and 1 cup relish: 547 calories, 30 g fat (8 g saturated fat), 81 mg cholesterol, 907 mg sodium, 36 g carbohydrate (12 g sugars, 7 g fiber), 39 g protein.

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Average Rating:
  • Jane
    Sep 13, 2020

    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.

  • greatwithoutgluten
    Oct 8, 2017

    This recipe is so flavorful and easy. It is a favorite in our house. We have made it many times!

  • rdwags62
    Oct 2, 2016

    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.

  • lshaw
    Sep 17, 2016

    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!

  • i_like_pie
    Jul 20, 2016

    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!

  • curlylis85
    Jul 4, 2016

    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.

  • JulieCD
    Jun 25, 2016

    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.

  • rllewis7
    Jun 6, 2016

    This recipe has all the flavors of summer. The relish was really bright, fresh, and paired very well with the steak.