Lime and Cumin Flat Iron Steaks with Grilled Corn on the Cob and Lime-Cumin Butter and Grilled Zucchini | Robyns.World

Summer means more grilling at our house. A perfect example was this lime and cumin rubbed flat iron steak, grilled corn on the cob with a lime and cumin butter, and grilled zucchini. Cumin is a favorite spice at our house in so many meals. If you have not used it before I really suggest you pick some it. Cumin adds a rich smokey flavor but there is not a heat too it really. You will find cumin in a lot of Mexican food recipes. The steak and corn inspiration came from this original recipe which I started with as the base and changed to suit our needs and what I had on hand.

Because Hubby does not get home from work until about 6:30, I usually do most of the prep work for our grilling before he arrives. This way he just has to start the grill and cook the food so we do not have to eat terribly late. I had gone to the grocery store this day with no particular recipe in mind but I knew I would get some sort of meat to grill along with some fresh vegetables. I found locally grown corn-on-the-cob, one of Hubby’s favorite foods (corn), and picked that up. Then I spotted the organic zucchini – this is such an easy veggie and we like it. In the meat department I found they had flat iron steak on sale which looked good and cooks quickly. Perfect!

Once home I searched a little online to see what ideas I could come up with to marinade the steak. I found the original recipe and adjusted for what worked best for what I had on hand and I omitted the part of the leftovers and extra peppers for a second dish altogether from the original.

Grilled corn-on-the-cob with lime-cumin compound butter | Robyns.World

Lime and Cumin Flat Iron Steak and Grilled Corn on the Cob with Lime-Cumin Butter, and Grilled Zucchini

Ingredients:

  • Corn-on-the-cob, fresh with husks
  • Zest from a fresh lime and separately you will use juice from the lime
  • 3 tbsp ground cumin
  • 2 tsp paprika (sweet)
  • 1 tbsp granulated garlic
  • 1 tsp brown sugar
  • 1/2 tsp freshly ground sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cayenne pepper
  • 1/2 stick butter, softened to room temperature
  • 1 large flat iron steak
  • 2 medium zucchini
  • 1 tbsp extra virgin olive oil
  • Fresh sea salt and pepper to taste

Directions:

Start with the corn on the cob. Peel the husks back gently and then remove the silks inside. Now push the husks back up around the corn. It is okay if it’s not perfect, just so it mostly covers the corn again. Now fill a large container (or your clean sink) with cold water and soak the corn cobs for at least an hour. I have soaked for up to four hours even.

Next mix together the lime zest (not the juice) and the cumin, paprika, garlic, brown sugar, sea salt, black pepper, and cayenne pepper. This is the rub for the steak and flavoring for the butter. Set aside about 3 tablespoons of the mixture and spread the remaining on the flat iron steak with your hand – it really works best. Place the rubbed steak in a bag or container and refrigerate for at least an hour – the longer the better though on this.

Mix the remaining rub with softened butter and juice from half of the lime. You can just mix it well and put it back in the fridge or if you want to be a little fancier you can put on some wax paper in a log shape and roll up tightly and refrigerate. When you are ready to serve you unwrap the butter and slice off circles from the log. This day I just left it in the bowl though – the taste is the same and it was just us so I didn’t feel the need to be fancy.

Wash zucchini and cut into spears. Drizzle with olive oil and salt and pepper. Set aside.

Preheat your grill. Start with the soaked corn on the cob. There is no need to wrap it in foil or anything, just put the cob with husks on the grill. Let those go about 15 minutes or so. Then add the steak to the grill and cook another 15 minutes – or longer depending on how you like your steak. The last 5-7 minutes of cooking the corn and steak add the zucchini to the grill also.

Remove all food from the grill. Cover the steak and zucchini loosely with foil and let steak rest. Take the corn cobs and peel back the husks (leave on or remove – your call) and add the lime-cumin butter immediately. I also set extra butter on the table, but I like to put some on right away. Now slice the flat iron steak in thin slices against the grain. Squeeze the other half of the lime onto the steak. We also put a bit of the compound butter onto the steak.

This was a delicious meal! We loved it and will make it all again.

Do you think you will try this recipe in its entirely or even just parts of it?

Robyn