Flat Iron Steaks with
Grilled Corn & Cumin-Lime Butter

Total preparation and cooking time: 55 to 60 minutes
Marinating time: 30 minutes

2 tablespoons butter, softened

1 teaspoon fresh lime juice

1 medium poblano pepper (slightly spicier than a bell pepper)

1 small red finger chili (cayenne) pepper or serrano pepper

Lime wedges

Salt and ground black pepper

.

1.    Combine rub ingredients.  For Cumin-Lime Butter, combine 2 teaspoons rub mixture, butter and lime juice in small bowl;
set aside.  Press remaining rub evenly onto beef steaks.  Cover and refrigerate steaks 30 minutes.

2.  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.
 

3. After 30 minutes, remove corn from water.  Place on grid

    over medium, ash-covered coals; grill, uncovered, 20 to 30   

    minutes until tender, turning occasionally.  About 15 minutes

    before corn is done, move ears to outer edge of grid.  Place

    poblano and chili pepper in center of grid; grill poblano

    pepper 10 to 15 minutes and chili peppers 5 minutes or until

    skins are completely blackened, turning occasionally.  Place

    peppers in food-safe plastic bag; close bag.  Set aside.
 

4.  Place steaks on grid over medium, ash-covered coals. 
Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally.

5.  Remove and discard husks from corn.  Cover and
     refrigerate 2  steaks, 2 ears of corn and grilled peppers to
     use in an additional meal of Steak and Grilled Corn
     Tortillas.  Carve remaining 2 steaks into slices. 
     Squeeze lime wedges over beef, as desired. 
     Spread Cumin-Lime Butter over remaining 4 ears of
     corn.  Season beef and corn with salt and black pepper,
     as desired.

Makes 4 servings.

Cook’s Tip:  One boneless beef top sirloin steak, cut 1 - 1/2 inches thick, may be substituted for top blade steaks (flat iron).  Grill, covered, 22 to 26 minutes for medium rare to medium doneness, turning occasionally. Cover and refrigerate half of the steak for use in an additional meal of Steak and Grilled Corn Tortillas.  Carve remaining steak half into strips and serve as directed above.

Also, when handling chili peppers, wear clean latex or rubber gloves to protect hands from the burning oils.  Avoid touching eyes, nose or mouth.

Recipe courtesy of Alabama Beef Producers through their Beef Checkoff program and the National Cattlemen’s Beef Association.

For more beef recipes and information contact the
Alabama Cattlemen’s Association at
(334) 265-1867 or www.bamabeef.org and www.beefitswhatsfordinner.com.

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