Roasted Corn Salsa
Combine chipotles in adobo, vinegar, Worcestershire, garlic, onion, orange juice and salt in a blender or food processor. Pulse until combined.
Place the Flank steak in a sealable bag, add the marinade, and coat the steak well on all sides. Marinate in the refrigerator for 16-24 hours.
Preheat a grill to MEDIUM heat, 350-400°F.
Remove the Flank steak from the bag and discard the marinade. Pat the surface of the steak with paper towels to remove excess marinade from the surface. This will encourage browning on the grill.
Place the steak on the grill and cook using the “Just Keep Flipping” method – turning it over every 30-60 seconds. This will allow the steak to cook thoroughly without burning.
Grill until the internal temperature reaches 145°F (for medium-rare doneness) to 160°F (for medium doneness) on a meat thermometer (about 10-15 minutes total).
Remove steak from grill and rest under foil.
While steak is resting, make the corn salsa. Place corn directly over the coals and rotate every minute. This will char the corn and cook it slightly, while still keeping the kernels plump and juicy.
Cut corn kernels off cobs and place into a bowl along with cilantro, onion, jalapeno. Add the lime juice, salt and chipotle powder, then stir to combine.
Slice the rested steak across the grain and serve with the corn salsa.
Nutrition information per serving: 200 Calories; 60 Calories from fat; 7 g Total Fat (2.6 g Saturated Fat; 2.5 g Monounsaturated Fat); 69.1 mg Cholesterol; 363.2 mg Sodium; 8.9 g Total Carbohydrate; 1.3 g Dietary Fiber; 27 g Protein; 1.8 mg Iron; 434 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 11.02 mg Niacin (NE); 0.6 mg Vitamin B6; 1.2 mcg Vitamin B12; 4.8 mg Zinc; 32 mcg Selenium; 107.5 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B6, Vitamin B12, Selenium and Zinc. It is a good source of Riboflavin and Choline.