Flat Iron Steaks with Grilled Corn and Cumin-Lime Butter

Flat Iron Steaks with Grilled Corn and Cumin-Lime Butter

Prep Time2 hours
Cook Time1 hour
Servings: 4


  • Beef shoulder top blade flat iron steaks (about 8 ounces each)
  • 6 ears fresh sweet corn in husks
  • 2 T butter softened
  • 1 t fresh lime juice
  • 1 medium poblano pepper
  • 1 small red finger chili cayenne pepper or Serrano pepper
  • Lime wedges
  • Salt and ground black pepper


  • 2 T ground cumin
  • 3 large cloves garlic minced
  • 2 t brown sugar
  • 1 ⁄2 t freshly grated lime peel
  • 1 ⁄4 t 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 30 minutes or up to several hours.
  • Combine rub ingredients. 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.
  • Preheat grill to medium.
  • Remove corn from water. Place on grid and grill, uncovered, 20 to 30 minutes or until tender, turning occasionally.
  • About 15 minutes before corn is done, move ears to outer edge of grid.
  • Place poblano and finger chili pepper in center of grid
  • Grill poblano pepper 10 to 15 minutes and chili pepper 5 minutes or until skins are completely blackened, turning occasionally.
  • Place peppers in food-safe plastic bag; close bag. Set aside.
  • Place steaks on grid and grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally.
  • Remove and discard husks from corn.
  • Cover and refrigerate 2 steaks, 2 ears corn and grilled peppers to use in Steak and Grilled Corn Tortillas.
  • Carve remaining 2 steaks into slices.
  • Squeeze lime wedges over beef, as desired.
  • Spread butter mixture over remaining 4 ears of corn.
  • Season beef and corn with salt and black pepper, as desired.
  • Serve.