Grilled Flank Steak With Summer Relish

• 3 garlic cloves, minced
• 1 teaspoon sea salt
• 1 teaspoon dried rosemary, crushed
• 1 tablespoon olive oil
• 1 beef flank steak (1-1/2 pounds)
• 4 large ears sweet corn, husks removed
• 4 green onions
• 2 medium tomatoes
• 1 poblano pepper
• 2 tablespoons olive oil, divided
• 1 medium ripe avocado, peeled and cubed
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt

1. Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally.
2. Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand 5 minutes.
3. When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.

garlic, salt, rosemary, olive oil, ears sweet corn, green onions, tomatoes, pepper, olive oil, avocado, balsamic vinegar, salt

Taken from www.tasteofhome.com/recipes/grilled-flank-steak-with-summer-relish/ (may not work)