Grilled Flat Iron Steak with Tomato-Corn Relish
2 flat iron steaks (about 6-8 oz. each)
2 Tbsp. vegetable oil
1 fresh ear of corn, kernels removed from cobb ** see note
1 ripe heirloom tomato, diced
2 Tbsp. olive oil
1 tsp sherry vinegar
¼ cup chopped chives
Salt and pepper
Preheat your grill before you begin. Turn it on high with the lid closed and let it heat for at least 30 minutes. Rub steaks all over with vegetable oil and season them with salt and pepper. Place steaks on the hottest part of your grill. Grill on side one for 5-6 minutes, then flip onto side 2 and cook another 5-6 minutes. If you like your steak well done, extend these cooking times. Every grill is different and every steak is different, so use an instant read thermometer to gauge doneness. When steaks are cooked, remove them and set aside to rest while you prepare the relish. In a small bowl combine the corn, chopped tomato, olive oil, sherry vinegar, and chives. Season to taste with salt and pepper. Slice the steak in the opposite direction of the natural grain (for more tender meat). Put steak on a serving platter and top with the relish. Serve immediately.
**In the height of corn season you can find corn so sweet you can add it to this recipe raw. You can also choose to steam or grill your corn before removing it from the cobb.