Summertime Steak on the Grill with Garden Relish

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It’s come that time again.  You know what I mean. The time when you will do anything to stay out of the kitchen.  So here’s a gorgeous flank steak, marinated in Spanish smoked paprika, garlic, and lemon juice, then grilled over hot coals. Serve with an adlib garden relish.

Pepper Grilled Flank Steak with Summer Relish

Here in New Jersey the sweet corn is extraordinary at this time of year, so I threw an ear for each diner on the grill, right in the shucks, turned it a time or two and then took it off the fire after 5-10 minutes.

While that was cooking I plucked some peppers off the branch in the garden, found a luscious, mouthwatering tomato, and used one Vidalia onion to make a gorgeous, bright summer relish.  So good you could eat it with a spoon.  Yum.

Garden Pepper Grilled Flank Steak with Ad-lib Summer Relish

Makes 6-8 servings

1 large (2 pound) flank steak, scored on both sides into diamond shape pattern

Marinade:

1 tablespoon Spanish smoked paprika

1 tablespooon minced garlic

Juice and grated zest of 1 large lemon

Sea salt and freshly cracked black pepper to taste

2 tablespoons extra virgin olive oil

Garden Relish:

Assorted garden peppers for a Summer relish

1 ear corn, roasted, then shucked and cut off the cob

2-3 assorted bell pepper,  seeded and finely chopped

1 medium sweet Vidalia onion, finely chopped

1 cup chopped sweet tomatoes (I like grape but a big one will work)

Sea salt and freshly grated black pepper to taste

1 teaspoon lemon juice

Lay the steak on a glass plate, then combine marinade ingredients and pour over.  Cover and let it stand at room temperature about 1 hour.

Meanwhile,  heat the grill over medium high heat.

When ready to cook, season the steak with salt and pepper, then place the steak on the grill rack coated with cooking spray or olive oil. Grill 6 minutes per side, then let the meat stand about 5 minutes before slicing.

While the meat is marinating whip up the summer relish.  It’s easy, use one piece of grilled corn to start, then chop up the veggies and add. Season with salt, pepper and lemon juice. Cover and refrigerate until serving time.

To serve transfer the steak to a platter, cover with relish and place in the middle of the outdoor dining table.  Yum!

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