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Chile-Rubbed Flat-Iron Steak

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: 3 ounces steak, 1 lime wedge, and 1 tortilla)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.