Chef Recipes

Chipotle Rubbed Flat Iron Steak with Corn and Tomato Salad

Serves 6

2 canned Chipotle Chiles with Adobo Sauce
1 Tablespoon fresh lime juice
3 tablespoons olive oil
1 Tablespoon honey
3 large cloves garlic
2 teaspoons cumin
2 teaspoons salt

6-6 to 8 ounce Flat Iron Steaks

Combine all of the ingredients for the marinade in a blender and puree until smooth.
Place steaks and marinade in 1-2 zip-seal plastic bags. Refrigerate for 1-4 hours.
Pre-heat grill, grill steaks for 2-3 minutes on each side until a thermometer reads 140 degrees for medium rare.
Serve with Corn and Tomato Salad.

Corn and Tomato Salad
6 ears corn
3 medium tomatoes cut into ½ inch dice
2 tablespoons minced red onion
1-2 teaspoons of sugar
Salt and pepper to taste

Combine all ingredients and let macerate for 1-4 hours in the refrigerator.