Chile-Rubbed Flat-Iron Steak

Chile-Rubbed Flat-Iron Steak Recipe
Photo: Randy Mayor; Styling: Cindy Barr
This cut of meat is actually from the top blade steak and is named for its triangular shape that's similar to an iron. A simple smoky, hot spice rub and a quick run on the grill cooks this cut into a flavorful, tender entrée. To maintain the simple theme, serve with a salad of cilantro leaves and thinly sliced radishes.


4 servings (serving size: 3 ounces steak, 1 lime wedge, and 1 tortilla)

Recipe from

Cooking Light

Nutritional Information

Calories 268
Fat 11.7 g
Satfat 2.9 g
Monofat 5.4 g
Polyfat 1.3 g
Protein 23.4 g
Carbohydrate 17.9 g
Fiber 1.9 g
Cholesterol 51 mg
Iron 2.8 mg
Sodium 420 mg
Calcium 27 mg


2 tablespoons brown sugar
2 teaspoons canola oil
1 teaspoon chipotle chile powder
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1 (1-pound) flat-iron steak, trimmed
Cooking spray
4 lime wedges
4 (6-inch) corn tortillas, warmed
Cilantro leaves (optional)


1. Preheat grill to medium-high heat.

2. Combine first 5 ingredients in a small bowl. Rub sugar mixture evenly over steak; let stand 10 minutes. Place steak on a grill rack coated with cooking spray; cook 4 minutes on each side or until desired degree of doneness. Let stand 10 minutes; cut diagonally across grain into thin slices. Serve with lime wedges and tortillas. Garnish each serving with cilantro leaves, if desired.

David Bonom,

Cooking Light

May 2010
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