FLANK STEAK WITH CORN-TOMATO RELISH AND GRILLED GARLIC BREAD To streamline your prep time, chop all the onions needed for the marinade and relish at the same time, and make the relish while the steak is marinating. The steak can marinate for as little as 30 minutes or up to 24 hours, if you prefer. 1 (1-pound) flank steak 1/3 cup dry red wine 1/4 cup chopped Vidalia or other sweet onion 2 teaspoons low-sodium soy sauce 2 garlic cloves, minced 1/4 teaspoon salt 1/4 teaspoon black pepper Cooking spray 4 (2-ounce) slices Italian bread 2 garlic cloves, halved Corn-Tomato Relish (recipe follows) Basil sprigs (optional)

Trim fat from steak. Combine wine, onion, soy sauce, and garlic in a large zip-top plastic bag; add steak to bag. Seal and marinate in refrigerator 30 minutes, turning occasionally.

Prepare grill.

Remove steak from bag, and discard marinade. Sprinkle steak with salt and pepper. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices. Place bread slices on grill rack; grill 2 minutes on each side or until lightly browned. Rub 1 side of each bread slice with 1 garlic clove half. Serve bread with steak and Corn-Tomato Relish. Garnish with basil sprigs, if desired.

Serves 4.

CORN-TOMATO RELISH

1 teaspoon olive oil
1 cup chopped Vidalia or other sweet onion
1 1/2 cups fresh corn kernels (about 3 ears)
1 1/2 cups diced tomato
1/3 cup thinly sliced fresh basil
1 tablespoon fresh lime juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper

Heat oil in a large nonstick skillet over medium heat. Add onion, and sauté 5 minutes or until tender. Add corn; cook 8 minutes or until tender, stirring frequently. Remove from heat, and cool slightly. Combine corn mixture with remaining ingredients in a large bowl; toss gently.

Serves 4.

1 Serving - 3 ounces steak, 1 bread slice and 3/4 cup relish: Calories: 473 (Cal. from fat: 29%), Fat: 15.5g (Saturated: 5.9g), Cholesterol: 60mg, Sodium: 753mg, Carbohydrate: 52.6g, Protein: 30.1g.

[Cooking Light, August 2000]