Author Notes
This recipe comes from Phoenix Arizona where we love spice and love to grill! —Lisa Jensen
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Ingredients
- Corn & Pepper Salsa
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2 cups
Fresh Corn Kernels
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3/4 cup
Bell Peppers diced (red & green mixed)
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1/2 cup
Tomatoes chopped
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1/4 cup
Red Onion diced
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2 teaspoons
Jalapeno pepper seeded & minced
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2 tablespoons
Cilantro chopped
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1 tablespoon
Olive Oil
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1 tablespoon
Fresh Lime or Lemon Juice
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1 teaspoon
White Wine Vinegar
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1 teaspoon
Salt & Pepper
- Spicy Flank Steak
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1
Large Flank Steak
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1/4 cup
Red Wine or Balsamic Vinegar
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4
Chipotle peppers in adobo sauce, chopped
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1/2 cup
Your favorite purchased salsa
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2 tablespoons
Lime Juice
Directions
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Add corn, bell peppers, tomato, red onion, jalapeno, and cilantro to a small bowl.
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In another small bowl, whisk together the olive oil, lemon or lime juice, white wine vinegar, salt & pepper.
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Pour the olive oil mixture over the corn & pepper mixture, toss together, cover, and refrigerate until ready to serve (can be made a day ahead).
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Add flank steak, balsamic vinegar or red wine, chipotle peppers, salsa and lime juice to a large Ziploc bag and rotate to cover the steak. Marinate 6 hours or up to overnight.
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Prepare grill to medium high heat. When grill is hot, add steak and grill 4 minutes each side for medium rare.
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When steak is done, let rest 5 minutes and then slice into 1/4 inch slices. Place 1/2 cup of the corn & pepper salsa on each plate. Add 3 slices of steak to each plate and enjoy!
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