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.

David Bonom
Recipe by Cooking Light May 2010

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

Nutrition Facts

268 calories; fat 11.7g; saturated fat 2.9g; mono fat 5.4g; poly fat 1.3g; protein 23.4g; carbohydrates 17.9g; fiber 1.9g; cholesterol 51mg; iron 2.8mg; sodium 420mg; calcium 27mg.