Chipotle-Marinated Flatiron Steak with Avocado-Corn Relish
"The flatiron steak, a.k.a. the top blade steak, is a marbled cut of beef from the shoulder. Uniform in thickness and rectangular in shape (just like an old-fashioned iron), it's easy to butterfly for quick cooking on the grill. Here, Melissa Rubel Jacobson flavors the meat with a bold Southwestern-style marinade made with smoky chipotle and fresh orange juice...."
INGREDIENTS
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One 1 1/2-pound flatiron steak, about 3/4 inch thick
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1/4 cup fresh orange juice
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1 canned chipotle in adobo, plus 1 tablespoon adobo sauce from the can
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1 large garlic clove
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2 tablespoons extra-virgin olive oil
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2 Hass avocados, cut into 1/2-inch dice
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1/2 cup fresh corn kernels (from 1 ear of corn)
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1/4 cup minced red onion
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1 small jalapeño, seeded and minced
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1 tablespoon fresh lime juice
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Kosher salt and freshly ground pepper
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