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.
Let your flat iron rest for 3-5 minutes after it has finished cooking. This lets the juices settle back into the meat, keeping your steak juicy!
Bring 1 1/4 cups (2 1/2 cups for 4 servings) of salted water to a boil. Add basmati rice and 1 tbsp (2 tbsp for 4 servings) butter, reduce heat to a gentle simmer, cover and cook for 12-15 minutes or until grains are tender. Turn off heat and vent lid slightly.
Pat steak dry on a paper towel and place on a plate. Season well with salt and pepper. Massage sweet rub into steak.
Zest and juice lime and chop cilantro. If your corn is still frozen, thaw under warm water. Drain well and set all ingredients aside.
At the 15 minute mark, heat 1 tbsp (2 tbsp for 4 servings) oil in a large skillet over medium high. When hot, sear steaks for 2-3 minutes each 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 and add red onion and garlic. Cook for 3-5 minutes until corn has some colour to it. Season to your liking with salt and pepper. Add cilantro and lime.
Divide rice and corn saute onto two plates. Cut the flat iron on a sharp bias against the grain of the steak to make tender slices. Place on top of rice. Enjoy!