Recipe: Cumin-Rubbed Flat Iron Steaks with Grilled Corn and Cumin-Lime Butter

CUMIN-RUBBED FLAT IRON STEAKS
WITH GRILLED CORN AND CUMIN-LIME BUTTER

"An explosion of flavors from heat to sweet. The next day's dish features a salsa made from the leftover corn and peppers as well as tender slices of steak inside a corn tortilla."

6 ears fresh sweet corn, in husks
Cumin-Lime Rub (recipe follows)
2 tablespoons butter, softened
1 teaspoon fresh lime juice
4 beef Flat Iron Steaks (about 8 ounces each)
1 medium poblano pepper
1 small red finger chili (cayenne) pepper or serrano pepper
Lime wedges (for serving)
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 30 minutes or up to several hours.

For Cumin-Lime Butter, combine 2 teaspoons Cumin-Lime Rub mixture, butter and lime juice in small bowl; set aside.

Press remaining Cumin-Lime Rub evenly onto beef steaks. Cover and refrigerate steaks 30 minutes.

Remove corn from water. Place on grid over medium, ash-covered coals; grill, covered, 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 over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare (145 degrees F) to medium (160 degrees F) 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 Tacos (see recipe).

Carve remaining 2 steaks into slices. Squeeze lime wedges over beef, as desired. Spread Cumin-Lime Butter over remaining 4 ears corn. Season beef and corn with salt and black pepper, as desired.

CUMIN-LIME 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

Combine rub ingredients.

VARIATION:

TO PREPARE ON GAS GRILL:
Preheat grill according to manufacturer's directions for medium heat. Place vegetables and steaks on grid as directed above. Grill corn and poblano pepper, covered, 15 to 25 minutes, or until corn is tender and skin of poblano pepper is completely blackened, turning occasionally. Grill finger chili pepper 5 to 10 minutes or until skin is completely blackened, turning occasionally. Grill steaks, covered, 12 to 16 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.

Makes 4 servings
Source: Cattlemen's Beef Board