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Flat Iron Steaks with Grilled Corn and Cumin-Lime Butter

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  4 servings
May substitute top sirloin for flat iron. Leftovers are great in a tortilla, served with Cumin-Lime Butter.
For the Flat Iron Steaks:
2 beef flat iron (about 8 ounces each)
4 ears fresh sweet corn, in husks
2 tablespoons butter, softened
1 teaspoon fresh lime juice
Lime wedges
Salt and ground black pepper

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
Flat Iron Steaks with Grilled Corn and Cumin-Lime Butter Recipe at
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.

Recipe reprinted by permission of All rights reserved.
Date Added: 04/21/2009
Nutrition Facts per Serving
Yield:   4 servings
Calories: 333
Fat. Total: 18g
Fiber: 3g
Carbohydrates, Total: 20g
Sodium: 84mg
% Cal. from Fat: 49%
Cholesterol: 86mg
Protein: 25g
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