INGREDIENTS:

1 (7-ounce) can chipotle chiles in adobo sauce
2 tablespoons sherry vinegar
1 tablespoon fresh thyme leaves
2 teaspoons brown sugar
1 teaspoon black pepper
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1 garlic clove, peeled
1/8 to 1/4 teaspoon ground cloves
1 (1 1/4-pound) flank steak, trimmed
Cooking spray

Relish:
2 cups fresh corn kernels (about 4 ears)
1 cup chopped seeded tomato
1/4 cup chopped bottled roasted red bell peppers
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
Fresh thyme leaves (optional)

How To Prepare:

Just remove 1 chile from tin can and save remaining chiles and sauce. Put chile and other 8 ingredients (sherry vinegar to ground cloves) in the blender. Practice until you don’t get soft and scratching sides. Now mix vinegar and steak in a big zip-top plastic bag. After sealing the bag, keep it in the refrigerator for 24 hours. Now discard from bag and throw away pickle.

Now you need to keep steak on grill frame or broiler pot covered with cooking spray, just cook it for 6 minutes on each sides or till the required degree is not done. Slash steak obliquely across the granule into thin slices.

Now to prepare relish, warm up a huge nonstick skillet coated with cooking spray over medium-high heat. Include corn, fry 5 minutes or until it be slightly browned. Just keep away from heat, cook in tomato and remaining ingredients except thyme leaves. Now it is prepared after garnishing with thyme.