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.
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
4 lime wedges
4 (6-inch) corn tortillas, warmed
Cilantro leaves (optional)
How to Make It
Preheat grill to medium-high heat.
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.