This was okay. The spice rub was pretty good.
Chile-Rubbed Flat-Iron Steak
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.
Yield: 4 servings (serving size: 3 ounces steak, 1 lime wedge, and 1 tortilla)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 268
- Fat: 11.7g
- Saturated fat: 2.9g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 1.3g
- Protein: 23.4g
- Carbohydrate: 17.9g
- Fiber: 1.9g
- Cholesterol: 51mg
- Iron: 2.8mg
- Sodium: 420mg
- Calcium: 27mg
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)
Preparation
- 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.
Chile-Rubbed Flat-Iron Steak Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Beef
- COOKING METHOD: Grill, Marinate
- PUBLICATION: Cooking Light
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