Flat Iron Steaks With Grilled Corn and Cumin-Lime Butter

Name: Flat Iron Steaks With Grilled Corn and Cumin-Lime Butter
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4 steaks, 4 serving(s)
Ingredients: 4 beef shoulder, top blade steaks (flat iron, about 8 ounces each); 6 ear fresh sweet corn, in husks; 29.58 ml butter, softened; 4.92 ml fresh lime juice; 1 medium poblano pepper; 1 small red finger chili peppers (cayenne) or 1 small serrano pepper; lime wedge; salt and ground black pepper; 29.58 ml ground cumin; 3 large cloves garlic, minced; 9.85 ml brown sugar

Submitted by Chef GreanEyes

"beefitswhatsfordinner.com"

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Ready In:: 1hr 20mins
Ingredients:: 11
Yields:: 4 steaks
Serves:: 4

ingredients

4 beef shoulder, top blade steaks (flat iron, about 8 ounces each)
6 ear fresh sweet corn, in husks
29.58 ml butter, softened
4.92 ml fresh lime juice
1 medium poblano pepper
1 small red finger chili peppers (cayenne) or 1 small serrano pepper
lime wedge
salt and ground black pepper
Rub
29.58 ml ground cumin
3 large cloves garlic, minced
9.85 ml brown sugar

directions

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