Flat Iron Steaks With Grilled Corn and Cumin-Lime Butter

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• Ready In: 1 hr 20 mins
• Serves: 4
• Yields: 4 steaks

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

• Rub

• 2  tablespoons ground cumin
• 3  large  cloves garlic, minced
• 2  teaspoons brown sugar

Directions

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.