Flat Iron Steak with Roasted Corn Salsa


  • 4 ea. 8 oz. Harris Ranch flat iron steaks
  • 3 cups fresh corn (about 3 ears)
  • 4 scallions white and green parts thinly sliced separately
  • 2 tbsp. unsalted butter
  • 2 garlic cloves minced
  • 1-1/2 tsp. kosher salt
  • 1-1/2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/2 tsp. black pepper
  • 2 plum tomatoes finely diced
  • 1 to 2 fresh jalapeño chilies finely diced (not including seeds)
  • 1/4 cup finely chopped fresh cilantro
  • lime wedges


  • Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.
  • Cook white part of scallions in butter with garlic, 1 tsp. salt, 1/2 tsp. each cumin and chili powder, and 1/4 tsp. pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.
  • Combine remaining 1/2 tsp. salt, 1 tsp. cumin, 1/2 tsp. chili powder, and 1/4 tsp. pepper and sprinkle on both side of steak. Grill steak on about 2-1/2 minutes on each side for medium rare. Transfer steak to a cutting board and let stand 10 minutes before slicing.
  • While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens.
  • Spoon corn on top of sliced steak and pour over any accumulated juices and garnish with lime wedges.