Well, we’ve gotten some serious rest under our belts after the trek across the Southwest. We’ve just left Franklin, TN right outside of Nashville, staying at my grandparents lovely home.

Of course, I took full advantage of the kitchen! I know…a kitchen! I’ve never been so excited to see one. It was much more practical that the tiny knife and camp stove I’ve become so accustomed to.

Oh and g-ma has a garden!!!

One with big red tomatoes, vibrant parsley, fragrant thyme, spicy green onions and gorgeous flowers. I wish I could have a garden like hers.

And a hat like hers too. I just loved the hat.

Disclaimer: I do indeed have a strapless bathing suit on in this picture.

Alright, back to the steak. You know, the juicy steak with the a tangy sweet relish.

When I asked Chris what he wanted for dinner the other night, he immediately replied, “steak” with a “duh” undertone.

Done. With a fully stocked kitchen at my finger tips, anything is possible!

A little garlic, sherry vinegar, chiles in adobo, thyme plus a few seasonings and you’ve got yourself a marinade for a tender flank steak.

I’m sort of obsessed with vinegars and citrus juices.

Salt and vinegar chips: Bomb. Extra lime in my salsa and guac: Ah, yea. Ketchup: Duh.

Sherry vinegar is one of my newest favorites. It’s as fabulous as good ol’ Music City itself.

Leftovers? I thought so.

Why yes, a salad with the rest of your steak and relish is a great idea.

Throw in some fresh squash, tomato, a little feta then drizzle on some red wine vinaigrette.

Yep, it’s just as good the next day. C’mon a little lettuce won’t hurt that steak any

Oh, and this recipe was cleverly adapted from this fabulous book I found on display at the g-parents:

Adobo Flank Steak with Sweet Corn and Tomato Relish

Ingredients

Marinade

1/2 teaspoon cracked black pepper

1/2 teaspoon cumin

1/4 teaspoon clove

1 can chipotle chiles in adobo sauce (7 oz)

2 tablespoon sherry vinegar

1tablespoon fresh thyme leaves

1 tablespoon agave (or honey, or brown sugar)

3/4 teaspoon salt

1 garlic clove

1 1/4 lb flank steak

Corn and Tomato Relish

2 cups fresh corn kernels

1 cup chopped seeded tomato

1/2 cup chopped roasted red bell peppers

2 tablespoons sherry vinegar

1 tablespoon olive oil

3/4 teaspoon salt

Additional thyme leaves (optional)

Directions

Remove one chile from the can and freeze the others for another use. Add chile and the rest of the marinade ingredients to a food processor and blend until smooth.

Place flank steak into a large Ziploc bag and pour the marinade over it. Marinate for 2 hours (or up to 24).

Grill about 5 minutes on each side or until desired degree of doneness.

Corn and Tomato Relish:

Heat olive oil to a sauté pan and add the corn. Sauté for about 5 minutes, until lightly browned and remove from heat. Stir in tomato and the rest of the ingredients. Serve over the steak.

From the Little Yellow Kitchen North Carolina,

Lauren

Posted on Monday, August 1st, 2011 at 6:49 am in Dinner, Recipes, roadtrip   |  RSS feed |  Respond  |  Trackback URL