Adobo Flank Steak with Summer Corn-and-Tomato Relish

Ingredients

• 1 teaspoon peppercorns black
• 2 teaspoons brown sugar 
• 7 ounce chipotle chiles in adobo canned
• 1 teaspoon cumin seeds 
• 1.3 pound flank steak trimmed
• 2 cups fresh corn kernels fresh ( 4 ears)
• 1 tablespoon fresh thyme leaves fresh
• 1  garlic clove peeled
• 0.8 teaspoon kosher salt 
• 0.8 teaspoon kosher salt 
• 1 tablespoon olive oil extra-virgin
• 0.3 cup roasted red bell peppers red chopped
• 2 tablespoons sherry vinegar 
• 2 tablespoons sherry vinegar 
• 1 cup tomatoes seeded chopped

Equipment

• frying pan
• blender
• grill
• broiler
• ziploc bags
• broiler pan

Directions

1. To prepare steak, cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted.
2. Place the peppercorn mixture in a spice or coffee grinder; process until finely ground.
3. Remove 1 chile from can; reserve remaining chiles and sauce for another use.
4. Place peppercorn mixture, chile, 2 tablespoons vinegar, and the next 4 ingredients (vinegar through garlic) in a blender; process until smooth, scraping sides occasionally.
5. Combine vinegar mixture and steak in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours.
6. Remove from bag; discard marinade.
7. Prepare grill or broiler.
8. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.
9. Cut steak diagonally across the grain into thin slices.
10. To prepare the relish, heat a large nonstick skillet coated with cooking spray over medium-high heat.
11. Add corn; saut 5 minutes or until lightly browned.
12. Remove from heat; stir in tomato and remaining ingredients except thyme leaves.
13. Garnish with thyme, if desired.