Grilled Steak With Pepper And Corn Relish Over Grilled Crostini

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Washington Post


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1/4 cup olive oil

2 medium cloves garlic, minced

Finely grated zest of 2 medium limes (optional)

1/2 medium red onion, finely grated

2 tablespoons grainy mustard, such as Ingelhoffer brand

1 teaspoon ground cumin

1 teaspoon chipotle chili powder (may substitute chili powder)

1 to 1 1/2 pound hanger, skirt or flank steak

Kosher salt

Freshly ground black pepper

4 ears corn, husked and trimmed flat on both ends

1/2 medium red bell pepper, seeded and cut into 1/4-inch dice (about 1/3 cup)

1/2 medium green bell pepper, stemmed, seeded and cut into 1/4-inch dice (about 1/3 cup)

1 medium red onion, cut into 1/4-inch dice (about 1 1/4 cups)

2 to 3 small serrano or jalapeƱo peppers, stemmed, seeded and minced (1 to 2 tablespoons)

1/2 cup red wine vinegar

1/3 cup olive oil

3 tablespoons molasses

3/4 cup parsley, coarsely chopped

Freshly cracked black pepper

1 12-ounce loaf whole-wheat bread

1 large clove garlic, cut in half

Olive oil, for drizzling

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