Grilled Flank Steak with Grilled Vegetable Relish

Ingredients

• Beef Flank Steak:

• Beef flank to almost room temperature, approximately 1 1/2 pounds
• 1 teaspoon dried rosemary
• 3 cloves garlic, minced
• 1 Tablespoon olive oil
• 1 teaspoon smoked salt

• Grilled Vegetable Relish

• Olive oil for brushing vegetables
• 1 poblano pepper
• 2 medium tomatoes
• 4 scallions
• 4 large ears of corn with husks and silk removed
• 1 avocado, pitted, peeled and diced
• 1 teaspoon balsamic vinegar
• 1 Tablespoon olive oil
• 1/2 teaspoon salt

Instructions

1. Heat your grill to medium-high heat, 450 on a regulated gas grill.
2. Mix 1 Tablespoon olive oil, rosemary, smoked salt and garlic together and rub the flank steak with this. Set aside while grilling the vegetables.
3. Brush the corn with the olive oil and grill for about 5 minutes before adding the other vegetables.
4. Brush the tomatoes and scallions with the olive oil and place on the grill. Place the poblano pepper on the grill as is, no oil and turn the corn. Grill these for about 4 minutes and remove the scallions, turn and rotate the corn and other veggies as needed. Continue to grill for approximately 5 minutes and remove veggies.
5. Place the flank steak on the grill at this time and grill for about 12-15 minutes turning once and remove to a cutting board tented with aluminum foil.
6. While the meat is resting coarsely chop the tomatoes after removing most of the seeds. Chop the scallions, seed and finely chop the poblano and remove the corn from the cob. All of these go into a medium sized bowl and are tossed with the balsamic vinegar, olive oil and salt. Now coarsely dice the avocado and mix in with a spatula.
7. Slice the flank steak, serve with the relish and you're good to go.