Go Back
–+ servings
flat iron steak with veggies

Flat Iron Steak with Grilled Corn Salsa

An easy, refreshing summer recipe that is bursting with flavor!
Print Recipe Pin Recipe
Total Time 29 minutes
Servings: 3
Course: Main Course
Calories: 446
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Corn Salsa
  • 1 Tbs ghee
  • 3 ears corn husk removed and cleaned
  • 1 Tbs red wine vinegar or ACV
  • 1 pint cherry tomatoes halved
  • 1/4 cup red onions diced (about 1/2 an onion)
  • 1 lime juiced
  • 2 Tbs cilantro fresh, chopped fine
  • salt and pepper to taste
Steak Seasoning
  • 2 Tbs ghee melted
  • 1 Tbs garlic minced
  • 1 tsp paprika
  • salt and pepper to taste
Steak
  • 1 lb flat iron steak

Equipment

  • cast iron pan

Method
 

  1. Prepare the produce/ingredients according to the ingredients list (i.e. dicing, chopping, etc.) and set everything aside
Corn Salsa
  1. In a medium bowl, carefully cut the kernels off of each cob with a knife. When finished, heat a large cast iron pan on medium high heat for 1 minute.
  2. Add the ghee and corn kernels to the hot pan and stir until the ghee is melted. Start a timer for 5 minutes and stir occasionally.
  3. When the timer ends, add the vinegar and tomatoes to the pan. Stir to combine, then set a timer for 2 minutes. Stir occasionally.
  4. When the timer is finished, turn off the stove, and transfer the mixture to a heat safe bowl. Add the rest of the cold corn salsa ingredients to the bowl and set aside.
Steak Seasoning
  1. In a microwave safe bowl, add the ghee. Heat about 15-30 seconds until it has melted.
  2. Add the rest of the seasoning ingredients to the bowl and mix well to combine. Set aside.
Steak
  1. Preheat a cast iron pan on medium-high heat for one minute (see notes*). While the pan is preheating, use a brush to baste half of the steak seasoning on one side of the flat iron steak.
  2. Place the seasoned side of the steak face down on the pan (or grill). Baste the raw side that is up with the remaining seasoning.
  3. Cook each side of the steak in 2-minute increments, flipping back and forth after 2 minutes each time, until steak is cooked in the middle as desired (*Steak is supposed to be cooked to an internal temp of 145°F).
  4. When finished, remove the steak from the pan/grill and top with grilled corn salsa. Serve with optional roasted potatoes and asparagus and enjoy!

Nutrition

Calories: 446kcalCarbohydrates: 11gProtein: 31gFat: 31g

Notes

*I cooked everything in the same cast iron pan. Timing for the recipe is from grilling the steak in the cast iron after the corn has finished. If you grill the steak outside on a charcoal/gas grill, or in another pan at the same time as you cook the corn, the timing will be much faster. Also, timing is for a medium-well steak. Medium-rare or rare steaks will be done much sooner as well. 
Tried this recipe?Let us know how it was!