Grilled Flank Steak with Roasted Corn Pancetta Salsa
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Ingredients
  • Marinade:
  • ⅓ cup dry sherry
  • 3 Tablespoons reduced sodium soy sauce
  • 1 Tablespoon toasted sesame oil
  • 1 teaspoon Worcestershire sauce
  • ½ cup sliced yellow onions
  • ⅛ teaspoon freshly ground black pepper
  • 1 rehydrated dried chipotle pepper, stemmed and minced, or ¼ teaspoon chipotle in adobo sauce
  • 2 pounds flank steak
  • Salsa:
  • 4 ears fresh corn, husks removed
  • Olive oil
  • 2 ounces pancetta or bacon, chopped
  • ½ cup chopped roasted red bell pepper
  • 1-1/2 teaspoons minced roasted garlic
  • ½ teaspoon white wine Worcestershire sauce
  • 2 teaspoons minced jalpenos
  • 2 teaspoons sherry wine vinegar
  • 2 Tablespoons chopped fresh basil
  • Kosher salt and freshly ground black pepper
Instructions
  1. To make marinade: Combine all marinade ingredients in a small mixing bowl and whisk thoroughly. Place steak in a large, sealable plastic bag and add marinade.
  2. Refrigerate for 4 to 5 hours, turning bag occasionally.
  3. Remove steak from marinade and reserve marinade for basting.
  4. To make Salsa: Heat oven to 350 degrees. Rub corn cobs lightly with olive oil and place on a baking sheet. Roast in oven for 45 minutes. Remove corn and scrape kernels off cobs (should produce about 2 cups of corn) and place in a medium mixing bowl.
  5. In a medium skillet over medium-low heat, cook pancetta or bacon until lightly browned. Remove from pan and drain on paper towels to dry, then mix with corn. Add the bell pepper, garlic, Worcestershire, jalapenos, vinegar, and basil to the corn. Mix thoroughly, season to taste with salt and pepper, and refrigerate. Bring to room temperature before serving.
  6. To grill flank steak, prepare fire and place flank steak flat over the heat and grill for 5 minutes per side, until rare. Remove from grill and let rest under foil for 5 minutes. Slice steak on an angle against the grain. To serve, place steak on serving plates and top with salsa. Serves 4.
Recipe by The Culinary Cellar at https://theculinarycellar.com/gwen-minnier-of-arizona/