Lisa Atwood, Rebecca Courchesne, Rick Field

Grilled Steak with Corn, Onion & Pepper Relish

Name: Grilled Steak with Corn, Onion & Pepper Relish
Ingredients: ⅓ cup (3 fl oz/80 ml) fresh orange juice; 3 Tbsp olive oil; 2 cloves garlic, minced; 2 tsp chili powder; ½ tsp ground cumin; 1 flank steak, about 1½ lb (750 g); Corn, Onion & Pepper Relish (facing page) for serving; Corn, Onion & Pepper Relish (facing page) for serving

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Flank steak, a flavorful but not-so-tender cut, benefits from marinating before grilling. Top round, often sold as London broil, or skirt steak can be substituted for the flank steak. Spoon the relish on top of each serving, or pass it in a bowl at the table.

Ingredients

⅓ cup (3 fl oz/80 ml) fresh orange juice
3

Fish course
Gluten-free
Pescatarian

Method

In a bowl, whisk together the orange juice, olive oil, garlic, chili powder, and cumin. Pour half of the marinade into a shallow glass dish. Place the steak in the dish and pour the remaining marinade over the top. Let stand at room temperature for at least 15 minutes, or cover and refrigerate for up to 1 hour.

Prepare a charcoal or gas grill for direct grilling over medium-high heat, a