A Favorite Summer Recipe: Flank Steak With Corn and Tomato Relish

Flank Steak with Corn-Tomato Relish (recipe via an old issue of Cooking Light) is best in summer, with fresh tomatoes and corn taken off the cob.

Heat a teaspoon of olive oil in a large nonstick skillet over medium heat. Add a cup of chopped sweet onion (such as Vidalia), and saute’ for 5 minutes or until tender. Add a cup and a half of corn kernels (about 3 ears’ worth) and cook 8 minutes or until tender, stirring frequently. Take it off the heat, and after it’s cooled a bit, mix gently with these ingredients:

  • a cup and a half of diced tomato (a couple, depending on size)
  • 1/3 cup basil leaves, sliced thin
  • Tablespoon of lime juice, fresh squeezed (about half a lime)
  • teaspoon sugar
  • sprinkle each (1/4 teaspoon) salt, black pepper, crushed red pepper

It’s the most colorful thing I ever eat, and my mouth is watering thinking about the blend of tomato, corn, sweet onion, and avocado (my addition). I wonder how long it will be until the vegetables are ready again?

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