Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak

  1 lb $13.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Fresh Medium Ripe Avocado

  1 $1.50
• Achiote paste

  1 1/2 tablespoons
• Orange juice

  2 tablespoons
• Fresh lime juice

  2 tablespoons
• Garlic

  1 clove
• Ground cumin

  1 teaspoon
• Dried oregano

  1 teaspoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/2 teaspoon
• Olive oil

  2 tablespoons
• Finely diced red onion

  1/4 cup
• Chopped cilantro

  2 tablespoons

Instructions

1. Before leaving home or at the campsite, mash 1 1/2 tablespoons achiote paste with 2 tablespoons orange juice, 1 tablespoon lime juice, 1 minced garlic clove, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil in a sealable bag. Add 1 pound flank steak, coat well, and marinate under refrigeration for 30 minutes.
2. While the 1 pound flank steak marinates, dice 1 avocado and combine it with 1/4 cup finely diced red onion, 2 tablespoons chopped cilantro, and 1 tablespoon lime juice. Preheat a Coleman grill to medium-high for 5 minutes.
3. Rub 2 ears sweet corn with 1 tablespoon olive oil and 1/4 teaspoon kosher salt.
4. Remove the marinated 1 pound flank steak from the bag and discard the marinade. Grill the 1 pound flank steak and prepared 2 ears corn over medium-high heat, turning the 2 ears corn every 2 to 3 minutes until charred and tender, 10 to 12 minutes total; turn the 1 pound flank steak once and cook until its thickest part reaches 145°F, about 4 to 6 minutes per side.
5. Transfer the grilled 1 pound flank steak to a clean cutting board, rest for 5 minutes, and slice thinly across the grain. Keep the grilled 2 ears corn warm off direct heat.
6. Divide the sliced 1 pound flank steak and grilled 2 ears corn between two plates, then spoon the avocado relish made from 1 avocado over the steak and serve.