Chipotle-Marinated Flatiron Steak With Avocado-Corn Relish

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2 1/2-pound flatiron steak (about 3/4 inch thick)

1/4 cup fresh orange juice

1 canned chipotle in adobo, plus 1 tablespoon adobo sauce from the can

1 large garlic clove

2 tablespoons extra-virgin olive oil

2 Hass avocados, cut into 1/2-inch dice

1/2 cup fresh corn kernels, from 1 ear of corn

1/4 cup minced red onion

1 small jalapeĊ„o, seeded and minced

1 tablespoon fresh lime juice

Kosher salt and freshly ground pepper

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