This recipe comes from Phoenix Arizona where we love spice and love to grill!
2 cups Fresh Corn Kernels
3/4 cup Bell Peppers diced (red & green mixed)
1/2 cup Tomatoes chopped
1/4 cup Red Onion diced
2 teaspoons Jalapeno pepper seeded & minced
2 tablespoons Cilantro chopped
1 tablespoon Olive Oil
1 tablespoon Fresh Lime or Lemon Juice
1 teaspoon White Wine Vinegar
1 teaspoon Salt & Pepper
1 Large Flank Steak
1/4 cup Red Wine or Balsamic Vinegar
4 Chipotle peppers in adobo sauce, chopped
1/2 cup Your favorite purchased salsa
2 tablespoons Lime Juice
Step 1Add corn, bell peppers, tomato, red onion, jalapeno, and cilantro to a small bowl. \r\n
Step 2In another small bowl, whisk together the olive oil, lemon or lime juice, white wine vinegar, salt \u0026amp; pepper.
Step 3Pour the olive oil mixture over the corn \u0026amp; pepper mixture, toss together, cover, and refrigerate until ready to serve (can be made a day ahead).
Step 4Add 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.
Step 5Prepare grill to medium high heat. When grill is hot, add steak and grill 4 minutes each side for medium rare.
Step 6When steak is done, let rest 5 minutes and then slice into 1/4 inch slices. Place 1/2 cup of the corn \u0026amp; pepper salsa on each plate. Add 3 slices of steak to each plate and enjoy!