Steak Sandwiches with Corn Relish

This recipe combines two of my favorite flavors.

Steak:

2 (each about 1 pound) flank steaks

¼ cup olive oil

1 tablespoon cumin

1 tablespoon chili powder

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon coriander

¼ teaspoon cayenne pepper

1 teaspoon paprika

½ teaspoon crushed red pepper flakes

Corn relish:

2 cups whole kernel corn, fresh or frozen

1 ½ teaspoons salt

½ teaspoon black pepper

1 cup finely chopped red onion

1 cup finely chopped red bell pepper

1 (4-ounce) can mild green chilies, drained and chopped

½ cup apple cider vinegar

cup firmly packed brown sugar

1 teaspoon mustard seeds

2 teaspoons finely chopped garlic

18 small sourdough rolls

To make the steak: Rub the flank steaks with olive oil. In a small bowl combine the cumin, chili powder, salt, black pepper, coriander, cayenne pepper, paprika, and crushed red pepper flakes. Sprinkle over the flank steaks. Cover and chill 1 hour before cooking.

Put the steaks on a roasting pan and broil 7 inches from the heat source for 7 minutes. Turn the steaks over and broil for an additional 6 minutes. Remove from the oven. Cover with foil and let rest for 15 minutes. When ready to prepare sandwiches, thinly slice steaks across the grain.

To make the corn relish: In a large saucepan over high heat, add the corn, salt, and pepper. Brown the corn slightly for about 2 minutes, stirring constantly. Add the onion, red bell pepper, green chilies, vinegar, brown sugar, mustard seeds, and garlic. Let the mixture come to a boil. Lower the heat and simmer for 30 to 40 minutes or until almost all the liquid has evaporated. Refrigerate.

To assemble the sandwiches: Cut the rolls in half and scoop out the center, leaving the hollowed-out shells. Place slices of beef over the bottom half and spread the corn relish over the meat. Cover with the top half of the roll and serve.

Makes 18 servings.

NOTE: The corn relish can be made 2 or 3 days ahead and kept refrigerated.