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 Cooking Light

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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. 1. Preheat grill to medium-high heat.
  2. 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.
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Chile-Rubbed Flat-Iron Steak Recipe at a Glance
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