Flat Iron Steaks With Grilled Corn And Cumin-lime Butter

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• 4 beef shoulder, top blade steaks (flat iron, about 8 ounces each)
• 6 ears fresh sweet corn, in husks
• 2 tablespoons butter, softened
• 1 teaspoon fresh lime juice
• 1 medium poblano pepper
• 1 small red finger chili peppers (cayenne) or 1 small serrano pepper
• lime wedge
• salt and ground black pepper
• 2 tablespoons ground cumin
• 3 large cloves garlic, minced
• 2 teaspoons brown sugar

Recipe

• 1 pull back husks from corn, leaving husks attached. remove and discard corn silk. bring husks back up around corn; tie in place with kitchen string or strips of corn husk. soak corn in cold water 30 minutes or up to several hours.
• 2 combine rub ingredients. for cumin-lime butter, combine 2 teaspoons rub mixture, butter and lime juice in small bowl; set aside. press remaining rub evenly onto beef steaks. cover and refrigerate steaks 30 minutes.
• 3 remove corn from water. place on grid over medium, ash-covered coals; grill, uncovered, 20 to 30 minutes or until tender, turning occasionally. about 15 minutes before corn is done, move ears to outer edge of grid. place poblano and finger chili pepper in center of grid; grill poblano pepper 10 to 15 minutes and chili pepper 5 minutes or until skins are completely blackened, turning occasionally. place peppers in food-safe plastic bag; close bag. set aside.
• 4 place steaks on grid over medium, ash-covered coals. grill, covered, 10 to 14 minutes for medium rare (145°f) to medium (160°f) doneness, turning occasionally.
• 5 remove and discard husks from corn. cover and refrigerate 2 steaks, 2 ears corn and grilled peppers to use in steak and grilled corn tortillas. carve remaining 2 steaks into slices. squeeze lime wedges over beef, as desired. spread cumin-lime butter over remaining 4 ears corn. season beef and corn with salt and black pepper, as desired.