For the 4th of July I tried out something new for the grill, and it was YUMMY! Total time from start to eating was about 60 minutes. The recipe was one I tore out of my Better Homes and Gardens magazine, May 2012 Pg 168.
2 T. olive oil
2 T. lime juice
2 T. chili powder
2 t. cumin
1 t. minced garlic
1 t. salt
1 lb flank steak (would work with a skirt steak or flat iron steak too)
Mix up all the ingredients and place in a zipper bag with the steak. Leave on the counter to marinate while you get the salad going.
Chipotle Corn and Red Potato Salad
1 lb. red potatoes, diced in 1/2 inch cubes
2 ears corn
1 ripe avocado
4 medium radishes, sliced
2 scallions, sliced
1/4 c. fresh cilantro, chopped
2 T. lime juice
1 chipotle chile pepper in adobe sauce, minced-caution, these are spicy, so you could use less, or scrape out the seeds).
1 clove garlic, minced
salt & pepper to taste (about 1 t. each for me)
1/2 c. olive oil
1. Bring a pot of water to a boil and add the potatoes and corn. Pull corn out after 5 minutes. Keep an eye on the potatoes, they will probably take less than 10 minutes since they are diced fairly small. You want the potatoes to be cooked firm (not still raw in the middle, but close--otherwise they'll be mushy in the salad). Drain, rinse with cold water, drain some more and put in the fridge in the bowl you plan to serve in.
2. Pre-heat the grill on high.
3. Chop/cut up the avocado, radishes, scallions, cilantro and pepper while the grill heats up.
4. Spray the corn with a bit of non-stick spray and place on the grill. Rotate it often so that you get nice brown spots all around. Bring the corn back in and let it cool a bit. As soon as its cool enough (or use a paper towel to hold the end) cut the kernels off the cobs.
5. Mix up the dressing with the chile peppers, lime juice, garlic, salt and
pepper. Slowly whisk in the oil so that it emulsifies.
6. Add all the ingredients to the bowl with the potatoes and pour the dressing over and carefully mix with a rubber spatula. Refrigerate while you cook the steak.
7. On the still high-heat grill, place the marinated steak. For medium, it will be about 4 minutes per side (that is the brilliance of the flank steak...its thin, so it cooks quickly). Set the timer!
8. Remove the steak from the grill and cover with foil for about 15 minutes to let the meat relax and the juices redistribute.
9. Serve it up with fresh tortillas if you want. Yeah, this is a keeper. Serves 4 easily.
This would also make great left overs as a salad--some greens on the bottom of the plate, a few spoon fulls of the potato salad mix and steak on the top. Maybe fancy up some ranch dressing with more cilantro, lime and chile-or some cotija cheese. Dang, making me hungry all over again.