Flat Iron Steak


2 beef Flat Iron Steaks (8 ounces each)

1 cup cooked corn kernels

1 cup chopped tomato

2 tablespoons chopped cilantro

1/4 teaspoon salt

4 medium tortillas (8-inch diameter)

1 cup shredded Mexican cheese blend

Chopped fresh cilantro (optional)


1/4 cup fresh lime juice

1/4 cup tequila

1 tablespoon minced chipotle pepper in adobo sauce

Combine marinade ingredients in small bowl. Reserve 2 tablespoons for topping. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes or up to 2 hours, turning occasionally.

Meanwhile, combine corn, tomato, 2 tablespoons cilantro, salt and reserved 2 tablespoons marinade in medium bowl. Cover and refrigerate.

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Remove steaks; keep warm. Place tortillas on grid. Grill, covered, 1 to 2 minutes or until toasted. Turn tortillas over; sprinkle evenly with cheese. Grill 1 to 2 minutes or until toasted and cheese starts to melt.

Carve steak into thin slices. Season with salt, as desired. Top tortillas with equal amounts of beef and corn mixture. Garnish with cilantro.
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