Mojo Flat Iron Steak

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Mojo Flat Iron SteakRecipe

Photo: Jennifer Causey; Styling: Thom Driver

The ultratender flat iron is an affordable alternative to rib-eye. Look for (or request) flat, rectangular steaks--butchered specifically to eliminate the line of tough connective tissue that runs down the middle of the entire cut.

Serves 4 (serving size: 3 1/2 ounces beef and about 1/2 cup salsa)


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2 teaspoons grated orange rind
1/4 cup fresh orange juice
2 teaspoons grated lime rind
3 tablespoons fresh lime juice, divided
2 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
2 teaspoons brown sugar
1 teaspoon chili powder
1/4 teaspoon ground chipotle chile powder
1 (1-pound) flat iron steak, trimmed
Cooking spray
1 teaspoon kosher salt, divided
1 cup finely chopped red bell pepper
1 cup finely chopped peeled seeded cucumber
3 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped


Hands-on: 35 Minutes
Total: 1 Hours

1. Combine orange rind, orange juice, lime rind, 2 tablespoons lime juice, 1 tablespoon oil, and next 4 ingredients (through chipotle) in a bowl, stirring with a whisk. Add steak, turning to coat. Let stand 30 minutes at room temperature, turning occasionally.

2. Heat a grill pan over high heat. Coat pan with cooking spray. Remove steak from marinade; discard marinade. Sprinkle steak with 1/2 teaspoon salt. Add steak to pan; grill 5 minutes on each side for medium-rare or to desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Slice steak across the grain.

3. Combine remaining 1 tablespoon lime juice, remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, and remaining ingredients in a bowl. Serve with steak.

Created date

August 2015

Nutritional Information

Calories 216
Fat 11.1 g
Satfat 3.4 g
Monofat 6.4 g
Polyfat 0.9 g
Protein 24 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 81 mg
Iron 3 mg
Sodium 587 mg
Calcium 26 mg