Flat Iron Steaks with Grilled Corn and Cumin-Lime Butter
- 2 beef flat iron (about 8 oz. each)
- 4 ears fresh sweet corn, in husks
- 2 Tbsp. butter, softened
- 1 tsp. fresh lime juice
- lime wedges
- salt and ground black pepper
- 2 Tbsp. ground cumin
- 3 large cloves garlic, minced
- 2 tsp. brown sugar
- 1/2 tsp. freshly grated lime peel
- 1/4 tsp. ground red pepper
Pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of corn husk. Soak corn in cold water at least 30 minutes.
Combine rub ingredients. For Cumin-Lime Butter, combine 2 tsp. rub mixture, butter and lime juice in small bowl; set aside. Press remaining rub evenly onto beef steaks. Cover and refrigerate steaks 30 minutes.
Remove corn from water. Place on grid over medium, ash-covered coals; grill, uncovered, 20-30 minutes until tender, turning occasionally. About 15 minutes before corn is done, move ears to outer edge of grid.
Place steaks on grid over medium, ash-covered coals. Grill, covered, 10-14 minutes for medium rare to medium doneness, turning occasionally.
Remove and discard husks from corn. Carve steaks into slices. Squeeze lime wedges over beef, as desired. Spread Cumin-Lime Butter over corn. Season beef and corn with salt and pepper, as desired.
May substitute top sirloin for flat iron. Leftovers are great in a tortilla, served with Cumin-Lime Butter.
Nutrition information per serving: 333 calories; 18 g fat (8g saturated fat; 6 g monounsaturated fat); 86 mg cholesterol; 84 mg sodium; 20 g carbohydrate; 3.2 g fiber; 25 g protein; 4.8 mg niacin; 0.4 mg vitamin B6; 5.0 mcg vitamin B12; 3.6 mg iron; 33.0 mcg selenium; 8.1 mg zinc.
Recipe Courtesy of the Texas Beef Council