Flat Iron Steak with Chili Lime Corn

It was sweltering yesterday, so just about the last thing I felt like doing was cooking and eating. Knowing that my husband and his friend wouldn't go for that, I decided to make something light, flavorful, and screams summer. They had Corona to drink, so I paired chili, cumin, and lime in my dish. Flat Iron steaks were on sale at the store for the same price as the grass fed ground sirloin I usually get when I make burgers. This rub would work well on any steak, chicken, pork, or seafood. The corn was fresh and sweet, I probably could have had a plate of that and would have been a happy camper. For those of you who will read the corn recipe and say "Ew, mayonnaise!", do yourself a favor and try it. The savoriness of the mayonnaise balance out the sweet corn, and then with the punch of chili powder and lime you will be in heaven.

Flat Iron Steak (serves 4 and a toddler)
2lb flat iron steak
1/4c chili powder
3T ground cumin
1T brown sugar
Salt and Pepper-to taste
1t garlic powder
1T canola or vegetable oil

Combine spices and oil in a bowl and mix thoroughly. Rub steak and let set for 30 minutes (yes, it will be OK). Turn grill on medium high heat. Cook for 5 minutes and flip. Continue to cook for approximately 5 minutes for medium rare or until desired doneness. Let set for 5 minutes and slice thinly against the grain.

Chili Lime Corn
4 ears fresh corn, shucked and silks removed
1/4c mayonnaise
3Tchili powder
Zest and juice of 1 lime

Place corn on grill and cook for 4 minutes or until lightly charred. Turn and continue to cook until all sides are charred and the corn is heated through. In a small bowl mix the mayonnaise, chili powder, and lime juice. Brush on finished corn and serve.