Flavourful flat iron steaks get a smoky-sweet treatment with our expertly created dry rub of six spices and brown sugar, then pan-seared and served over a bed of basmati rice. The celebration of southwest flavours continues with a side of sautéed corn tossed with fresh cilantro and lime.
Tip:Remove steaks from the fridge and allow it to come to room temperature before starting to cook. Cook steaks to 145°F for medium-rare, 160°F for medium, and 170°F, for well done.
Bring 1 1/4 cups (2 1/2 cups for 4 servings) of salted water to a boil in a saucepan. Add basmati rice and 1 tbsp. (2 tbsp. for 4 servings) butter, reduce heat to low and simmer gently. Cover and cook for 12- 15 minutes, or until grains are tender. Turn off heat and vent lid to let steam escape.
Pat steak dry on paper towels and place on a plate. Season generously with salt and pepper. Massage sweet rub into the steak.
Wash, zest, and halve lime. Wash and chop cilantro.
Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium-high heat. Once hot, sear steaks for 3-5 minutes per side. When juices begin to show on top of steak, remove from pan and let rest.
Wipe out the same skillet and add 1 tbsp. (2 tbsp. for 4 servings) oil. Char corn, red onion, and garlic for 3-5 minutes, until corn is a little browned. Season to your liking with salt and pepper. Turn off the heat and stir in cilantro, lime juice, and zest.
Divide rice and corn saute between serving dishes. Cut steak at an angle against the grain. Place on top of rice. Enjoy!