Lean, juicy flank steak is a wonderful choice for summer grilling.
Place corn, poblano chile, and scallions on oiled grates.
Transfer grilled chile to a small bowl, and cover tightly with plastic wrap.
Credit:James Ransom, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Let stand 15 minutes.
Rub mixture evenly over steak, pressing to adhere.
Drizzle 2 tablespoons of the oil evenly over steak.
Remove steak from grill, and let rest 10 minutes.
Meanwhile, cut grilled corn kernels from cobs and transfer to a medium bowl.
Chop grilled scallions, and add to corn.
Remove and discard skin, stem, and seeds from grilled poblano chile.
Chop chile, and add to corn mixture.
Cut steak against the grain into 1/2-inch-thick slices, and arrange on a platter.
Spoon 1 cup Corn-Chile Relish over steak.
Serve with remaining relish.
