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flank steak with avocado pesto and charred corn relish

Flank Steak with Avocado Pesto and Charred Corn Relish

Tender seared steak served on avocado pesto, topped with fresh corn relish
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Lunch, Main Course
Servings 6 servings

Ingredients
  

For the steak:

  • 2 lbs flank or skirt steak trimmed
  • 2 tbsp olive oil
  • 2 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • fresh black pepper

For the pesto:

  • 1 avocado
  • 4 cups fresh basil
  • 1/4 cup toasted pine nuts, walnuts or almonds
  • 1 tbsp lemon juice
  • 1/2 cup grated parm
  • 1 garlic clove
  • 1/2 cup olive oil
  • salt and pepper to taste

For the corn relish:

  • 4 ears fresh corn leaves removed and charred over your stove burner or under your broiler and cut off the cob
  • 1 shallot minced
  • juice of 1-2 limes to taste
  • 2 tbsp chopped fresh cilantro
  • 1/2 tsp smoked paprika
  • salt and pepper to taste

Instructions
 

For the steak:

  • Whisk the marinade ingredients in a small bowl. Place steak in a ziploc or sous vide bag and pour over the marinade and make sure steak is well coated. Allow to marinate overnight or at least 1 hour. When ready to cook, if using sous vide, heat water to 132 and cook for 2-4 hours. Dry completely and heat a skillet over high heat with a small amount of oil. When smoking, add the steak and sear well on one side, then flip and sear on the other side. Rest before slicing. You can also use the grill or cook the steak on the stove top.

For the pesto:

  • To make the pesto, combine the basil, avocado, cheese, nuts and garlic in a food processor. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Add a little salt, pepper and lemon. Taste and season additionally if needed.

For the corn:

  • Char the ears of corn until there is some blackening on the kernels. I use my stove top burners for this, but you can also use the broiler. When cooled a bit, slice the corn off the cob into a large bowl. Add the cilantro, lime, shallot and smoked paprika. Season with a little salt and pepper and taste and adjust as needed.

To serve:

  • Spread some avocado pesto on the serving plate and top with your sliced steak. Spoon the corn relish over the top. I served with some salad on the side.
Keyword Beef, Lunch, Main Dish, Sauce
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