Let's face the cold hard facts: life gets busy. If you are anything like me, you have a job that keeps you running around from 9-5. You sit in your car for the hour commute home and drag your feet up the stairs to your apartment. Really, the last thing you want to do when you get into your apartment is slave over a meal for yourself. That ice-cold beer and Trader Joe's mac and cheese is looking really good right about now... I find it so important to have quick and easy recipes at my disposal, especially on days where I am exhausted after a long day at work. Why sacrifice a good delicious meal just because you're a little lazy?
My mom has the cookbook 5 Ingredient Fix by Claire Robinson which includes recipes with only five main ingredients. No matter how busy I am, between work, the blog, attempting to stay in shape, I am fairly certain that any recipe with only five ingredients is easy enough to throw together.
My past experience with flank steak has been fairly narrow-minded. Every time I have cooked flank steaks, I have made them with a marinade. What can I say? I found what I like and stuck with it. So when I glanced at this recipe, noticing that the meat was only seasoned with salt and pepper and was initially hesitant.
Boy, how sorry I would have been had I passed up this recipe! The spicy corn relish is incredible. The zest and juice of the lime brings the whole experience to another level. The acidity of the lime brightens up the flavors and adds the perfect amount of accompanying taste for the flank steaks.
Lesson learned: do NOT make snap judgements because you typically stay within your comfort zone. Branch out. Worse thing that can happen, you try a recipe that you may not make again.
Grilled Flank Steak with Spicy Corn Relish Recipe from 5 Ingredient Fix cookbook Serves 4-6
3 fresh large sweet corn cobs, husks and silk removed 1 small jalapeño zest and juice of 1 lime kosher salts and freshly cracked black pepper, to taste 1 tablespoon chopped cilantro 1 1/2 pounds flank steak
- Using tongs, cook the corn over the burners of a gas stove, or broil under a broiler set on high until blackened, turning the cobs until evenly charred. Using a sharp knife, cut the kernels from the cobs and transfer them to a bowl.
- Repeat with the jalapeño; wrap the charred pepper in a paper towel and let stand a few minutes to steam the peel. Use the paper towel to rub the blackened skin from the pepper. Remove the stem and seeds from the pepper, finely chop it, and add it to the corn.
- Add the lime zest and juice, chopped cilantro, season with salt and pepper, and toss until well combined. Set aside while you grill the steak.
- Heat a grill pan over high heat until smoking. Season the steak with salt and pepper and place on the pan. Grill until marks appear and the meat releases itself from the grill, 3-4 minutes.
- Flip the steak and continue grilling 2-3 minutes for medium rare. Remove the steak and let it stand 10 minutes before thinly slicing it on the diagonal.
- Serve the sliced flank steak with corn relish spooned over the top.