Flank Steak with Summer Relish

Step 1 -Preheat the grill on medium-high

Step 2 -Mix together the garlic, the salt, the rosemary, and 1 tablespoon of the olive oil.

Step 3 -Rub the herb-oil mixture over both sides of the steak.

Step 4 -Let the steak stand for 30 minutes.

Step 5 -Brush the corn, the onions, the tomatoes, and the poblanos with 1 tablespoon of the olive oil.

Step 6 -Cover and grill the vegetables until they are charred and tender, about 5-10 minutes.

Step 7 -Cover the steak and grill over medium-high heat until it reaches the desired doneness, reading 135 degrees for medium-rare, about 4-8 minutes per side.

Step 8 -Transfer the vegetables and the steak from the grill and let them cool for 5 minutes.

Step 9 -Cut the kernels from the corn cobs and place them in a large bowl.

Step 10 -Remove the skin and seeds from the tomatoes and the poblano.

Step 11 -Chop the onions, the tomatoes, and the poblano and add to the bowl with the corn.

Step 12 -Stir in the avocado, the vinegar, the salt, and the remaining olive oil.

Step 13 -Slice the steak across the grain.

Step 14 -Serve the steak with the relish.