Flat Iron Steak with Corn Salsa and Cilantro Sauce

Prep Time: 20 minutes

Cook Time: 10 minutes

Rest Time: 5 minutes

Total Time: 35 minutes

Serves: 5

Corn Salsa:

4 ears grilled corn (about 3 cups)

½ red onion, diced (about ⅔ cup)

1 jalapeño, diced (seeds removed, about ¼ cup)

2 tablespoons fresh lime juice

1 teaspoon olive oil

½ teaspoon salt

Cilantro Sauce:

1 cup whole milk Greek yogurt

½ cup fresh cilantro, loosely packed and roughly chopped

¼ cup fresh lime juice

2 tablespoons olive oil

4 garlic cloves

1 teaspoon salt

¼ teaspoon black pepper

Steaks:

5 Flat Iron Steaks

2 tablespoons avocado oil, plus more for the skillet

1 ½  teaspoons salt, plus more as needed

2 teaspoons garlic powder

2 teaspoons ancho chile powder

Instructions:

 

1. Prep the corn salsa: In a medium bowl, combine the grilled corn, red onion, jalapeño, lime juice, olive oil, and salt. Cover and refrigerate while you prepare the rest of the dish.

 

2. Make the cilantro sauce: In a food processor or blender, blend together all the cilantro sauce ingredients until smooth and creamy. Transfer to a bowl, cover, and refrigerate.

 

3. Season the steaks: Pat each steak dry with paper towels. Coat each steak in avocado oil and season with salt, garlic powder, and ancho chile powder on all sides.

 

4. Cook the steaks: Heat a large cast iron skillet over high heat for about 3-5 minutes. Add a drizzle of avocado oil to the pan, then add the steaks. Cook for 3-4 minutes on one side to get a nice brown crust. Flip and cook for another 3 minutes on the second side. Use tongs to sear the edges of each steak for 1-2 minutes. Remove the steaks once the internal temperature has reached 130°F. Transfer steaks to a plate and cover loosely with aluminum foil. Let them rest for 5 minutes.

 

5. Assemble: Slice the steaks against the grain for maximum tenderness. Serve with corn salsa and cilantro lime sauce. Enjoy immediately.