Flank Steak with Corn-Tomato Relish and Grilled Garlic Bread
Suggested Serving with White Heron Cellars Syrah

Notes:
This is one of my favorite recipes, and with
tomatoes, corn and basil in season, it's
perfect for summer entertaining.

Steak Ingredients:
1   Pound flank steak
1/3 Cup dry red wine
1/4 cup chopped Vidalia or sweet onion
2 tsp low-sodium soy sauce
2 garlic cloves, minced
1/4 tsp salt
1/4 tsp black pepper
Cooking spray
4 - 2 ounce slices Italian bread
2 garlic cloves, halved
Basil sprigs (optional)

Steak and Bread Preparation:
Trim fat from steak.  Combine wine, onion, soy sauce and garlic in a large zip top 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 think slices.  Place bread slices on grill rack; grill 2 minutes on each side. Rub each side with 1 garlic clove half.   Serve with Corn-Tomato relish (see recipe below).

Corn-Tomato Ingredients:
1 tsp olive oil
1 Cup chopped Vidalia or sweet onion
1 1/2 Cups fresh corn kernels
1 1/2 Cups diced tomato
1/3 Cup thinly sliced fresh basil
1 Tbs fresh lime juice
1 tsp sugar
1/4 tsp salt
1/4 tsp crushed red pepper
1/8 tsp black pepper

Corn-Tomato Preparation:
Heat oil in a large non-stick skillet over medium heat.  Add onion, and saute 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 bow; toss gently.