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  • Writer's pictureLisa Jarvis

Flat Iron Steak with Skillet-Sauteed Corn and Red Peppers

Is this a pretty plate or what? You may know by now that I love flat iron steak! It grills up quickly and is always tender. I grill it and let it rest a little while and slice it up thinly against the grain. In this recipe, I served it over fresh sweet corn cut off the cob and sauteed in a cast iron skillet with sliced red bell pepper. Then I topped it with a quick and easy red pepper sauce. It was really something different and so flavorful.....and the red pepper sauce added a touch of creaminess and sweetness to the entire dish. You can substitute flank steak or skirt steak for this recipe if you want. I loved this for dinner tonight and it was truly something different and just so delicious!

Here's what you need (for the steak):

1 lb. flat iron steak

2 T balsamic vinegar

1 T olive oil

1 t Worcestershire sauce

1/2 t garlic powder

1/2 t salt

Place the flat iron steak in a shallow dish. Mix all the other ingredients together and pour over the steak. Flip to coat both sides. Cover and let it sit at room temperature for one hour. Preheat the grill to medium-high heat. Grill the steak about 5-6 minutes per side to reach medium rare. Adjust to your taste. Remove and let it rest about ten minutes covered with foil. Thinly slice at an angle against the grain to serve.

For the red pepper sauce:

1 red bell pepper cut into about one inch pieces

1 green onion ( white and green parts) sliced

Salt and pepper to taste

1 t olive oil

Place the pepper and onion in a small saucepan and cover with water. Bring to a boil then let it simmer about ten ,minutes until tender. Drain and place in a food processor. Pulse until smooth. Slowly drizzle in the oil. Salt and pepper to taste. Set this aside.

For the corn saute:

2 cups fresh corn kernels ( 4 ears of corn)

1 red bell pepper sliced

2 green onions (white and green parts) sliced

1 T olive oil

salt and pepper to taste

Fresh thyme leaves to garnish the dish (optional)

Heat a cast iron skillet on the stove or grill. Add the oil. When the oil is hot, add the veggies. Saute until the corn is slightly charred and the peppers are tender. Salt and pepper to taste.

To plate:

Dip up the sauteed veggies on the plate. Top with slices of steak and drizzle with the red pepper sauce. Sprinkle with the fresh thyme if you want.

Each serving is about 350 calories and it is satisfying and scrumptious! Enjoy!

*Remember, there are hungry people feed them well!


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