Grilled Flank Steak with Spicy Corn Relish

Benhart Farms, a local family farm that sells only what they raise, was at the farmer’s market near my house.  They sell chicken, pork, beef and eggs (all hormone free).  Our neighbors had us over for dinner, and we had some of the steak from this farm.  I’m not sure what the cut was, but I know it was very delicious.  I bought a pound of flank steak for a recipe I had seen with a spicy corn relish. The recipe is from Claire Robinson’s 5 Ingredient Fix cookbook.  I have become very fond of her style of cooking over the years.  Her idea of cooking is simple, yet still restaurant quality.  This recipe was just that, and more.  For a teacher and a coach that is currently in graduate school…this cookbook is starting to become my best friend.

Materials:

  • 3 fresh large sweet corn cobs, husks and silk removed
  • 1 small jalapeño
  • Zest and juice of 1 lime
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 Tbsp chopped cilantro
  • 1.5 pounds flank steak (Flank steak usually comes in 1 lb., which is what I used)

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