Grilled Steak With Pepper and Corn Relish Over Grilled Crostini

Democracy Dies successful Darkness

For the steak and marinade

• 1/4 cupful olive oil
• 2 mean cloves garlic, minced
• Finely grated zest of 2 mean limes (optional)
• 1/2 mean reddish onion, finely grated
• 2 tablespoons grainy mustard, specified arsenic Ingelhoffer brand
• 1 spoon crushed cumin
• 1 spoon chipotle chile pulverization (may substitute chili powder)
• 1 lb to 1 1/2 pounds hanger, skirt oregon flank steak
• Kosher salt
• Freshly crushed achromatic pepper

For the relish

• 4 ears corn, husked and trimmed level connected some ends
• 1/2 mean reddish doorbell pepper, seeded and chopped into 1/4-inch dice (about 1/3 cup)
• 1/2 mean greenish doorbell pepper, stemmed, seeded and chopped into 1/4-inch dice (about 1/3 cup)
• 1 mean reddish onion, chopped into 1/4-inch dice (about 1 1/4 cups)
• 2 tiny to 3 tiny serrano oregon jalapeño peppers, stemmed, seeded and minced (1 to 2 tablespoons)
• 1/2 cupful reddish vino vinegar
• 1/3 cupful olive oil
• 3 tablespoons molasses
• 3/4 cupful parsley, coarsely chopped
• Kosher salt
• Freshly cracked achromatic pepper

For the crostini

• 1 12-ounce loaf whole-wheat bread
• 1 ample clove garlic, chopped successful half
• Olive oil, for drizzling