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
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)
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.
the Little Yellow Kitchen North Carolina,