Grilled Mexican Flat Iron Steak with Rainbow Carrots

Ingredients

For the steak:

  • 1 pound Flat Iron Steak

  • extra virgin olive oil

For the rub:

  • 1 tablespoon crushed coriander seeds

  • 2 teaspoons smoked sweet paprika

  • finely grated zest from one large lime

  • 2 teaspoons garlic salt

  • ½ teaspoon freshly ground black pepper

For the veggies:

  • 1 small onion halved and sliced lengthwise, ¼ inch thick

  • 6 medium rainbow or regular carrots thinly sliced on the bias

  • 6 medium cloves garlic thinly sliced

  • 1 teaspoon kosher salt more to taste

  • 4 ounces baby spinach

  • 2 tablespoons fresh lime juice plus wedges for serving

Instructions

For the steak:

  1. Line a sheet pan with foil and place steak on prepared pan.

For the rub:

  1. Combine the crushed coriander, paprika, lime zest, garlic salt and pepper in a small bowl and stir to mix.

  2. Brush the steak with olive oil and sprinkle with the coriander rub mixture. Press the rub into the meat with your fingers. Flip the meat over and repeat on the other side. Cover with plastic wrap and refrigerate for 30 minutes.

To grill the meat:

  1. Preheat a gas or charcoal grill to high heat. Spray or oil the grill grates.

  2. Remove steak from refrigerator and drizzle lightly with a bit more olive oil. Place the steak on prepared grill and grill for 7-8 minutes on the first side or until nicely browned. Flip steak and continue grilling until internal temperature reaches 130-140˚F with an instant thermometer, about 6-8 minutes more. Allow meat to rest, loosely covered, for 10 minutes before slicing, thinly across the grain.

From TheCafeSucreFarine.com.

Haley Smith