Flank Steak with Relish

Flank Steak with Relish Steak: 1 teaspoon black pepercorns 1 teaspoon cumin seeds 2 whole cloves 1 (7 ounce) can chipotle chiles canned in adobo 2 tablespoons sherry vinegar 1 tablespoon fresh thyme leaves 2 teaspoons brown sugar 3/4 teaspoon kosher salt 1 clove garlic, peeled 1 (1 1/4 pound) flank steak, trimmed Relish: 2 cups fresh corn kernals (about 4 ears) 1 cup chopped seeded tomatoes 1/4 cup chopped bottled roasted red bell pepper 2 tablespoons sherry vinegar 1 tablespoon extra-virgin olive oil 3/4 teaspoon kosher salt fresh thyme leaves, optional To prepare the steak, cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Place the peppercorn mixture in a spice or coffee grinder; process until finely ground. Remove 1 chile from can, reserve remaining chiles and sauce for another use. Place peppercorn mixture, chile, 2 tablespoons vinegar, and the next 4 ingredients (vinegar through garlic) in a blender; process until smooth, scraping sides occasionally. Combine vinegar mixture and steak in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours. Remove from bag; discard marinade. Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. To prepare the relish, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; saute 5 minutes or until lightly browned. remove from heat; stir in tomato and remaining ingredients except thyme leaves. Garnish with thyme, if desired.