Adobo Flank Steak With Summer Corn-And-Tomato Relish

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Ingredients

1 teaspoon black peppercorns

1 teaspoon cumin seeds

2 whole cloves

1 (7-ounce) can chipotle chiles in adobo sauce

2 tablespoons sherry vinegar

1 tablespoon fresh thyme leaves

2 teaspoons brown sugar

3/4 teaspoon kosher salt

1 garlic clove, peeled

1 (1 1/4-pound) flank steak, trimmed

Cooking spray

2 cups fresh corn kernels (about 4 ears)

1 cup chopped seeded tomato

1/4 cup chopped bottled roasted red bell peppers

1 tablespoon extra-virgin olive oil

Fresh thyme leaves (optional)

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