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Flat Iron Steaks with Grilled Corn and Cumin-Lime Butter
You may substitute top sirloin for flat iron. Leftovers are great in a tortilla, served with Cumin-Lime Butter.
- 4 ears fresh sweet corn, in husks
- For the Rub:
- 2 tablespoons ground cumin
- 3 large cloves garlic, minced
- 2 teaspoons brown sugar
- 1/2 teaspoon freshly grated lime peel
- 1/4 teaspoon ground red pepper
- For the Cumin-Lime Butter:
- 2 tablespoons butter, softened
- 1 teaspoon fresh lime juice
- For the Steaks:
- 2 beef flat iron steaks (about 8 ounces each)
- Lime wedges
- Salt and ground black 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; set aside. For Cumin-Lime Butter, combine 2 teaspoons of 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 to 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 to 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.
Recipe reprinted by permission of txbeef.org. All rights reserved.
nutrition information per serving
333 calories; 18g total fat; 86mg cholesterol; 84mg sodium; 20g carbohydrates; 3g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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