Chili Lime Flat Iron Steak with Garlic Rice, Plantains, and Charred Corn
Chili Lime Flat Iron Steak with Garlic Rice, Plantains, and Charred Corn
Ingredients
For the Steak
- 1 1/2 pounds flat iron steak
- kosher salt, as needed
- coarse black pepper, as needed
For the Garlic Rice
- 1 cup long grain white rice
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1/2 lime juice, from 1/2 lime
- 1 3/4 cups water
- 1/2 teaspoon kosher salt
- 2 tablespoons cilantro, chopped, for garnish
For the Crispy Plantains
- 4 yellow plantains
- neutral oil, for frying
- kosher salt, as needed
For the Charred Corn
- 4 corn, ears, husked
- kosher salt, as needed
- black pepper, as needed
- 1/2 lime juice, from 1/2 lime
- 1/3 cup cotija, crumbled
- 1/4 cup Mexican crema
- 1 tablespoon cilantro, chopped, for garnish
For the Chile Lime Compound Butter
- chile lime compound butter, prepared according to recipe (e.g., from CasitaMade.com/post/compound-butter)
Instructions
- 1
Slice the 4 yellow plantains into 1 to 1 1/2 inch rounds. Pull back the husks of the 4 ears of corn, remove the silk, and season the corn with salt and pepper.
⏱️ 10 min
- 2
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the 3 cloves of minced garlic and cook until fragrant, about 1 minute. Remove the garlic from the pan and set aside.
⏱️ 2 min
- 3
Add 1 cup of long grain white rice to the same pan and toast for 1 to 2 minutes, stirring constantly.
⏱️ 2 min
- 4
Return the cooked garlic to the pan. Add the juice of 1/2 lime, 1 3/4 cups of water, and 1/2 teaspoon of kosher salt. Bring the mixture to a boil, then cover, reduce heat to low, and cook for 15 to 18 minutes.
⏱️ 18 min
- 5
While the rice cooks, prepare the chile lime compound butter according to your chosen recipe. Once prepared, chill the compound butter in the refrigerator for 20 minutes to firm up.
⏱️ 5 min
- 6
Heat neutral oil for frying in a deep pan or Dutch oven to 350°F. Carefully add the sliced plantains and fry for 3 to 4 minutes until lightly golden. Remove the plantains from the oil and let them cool slightly on a wire rack or paper towels. Once cool enough to handle, flatten each plantain round using the bottom of a glass or a plantain press.
⏱️ 10 min•🌡️ 350
- 7
Preheat a grill to medium-high heat. Grill the seasoned corn for 8 to 10 minutes, turning occasionally, until charred and tender.
⏱️ 10 min
- 8
Season the 1 1/2 pounds of flat iron steak generously with kosher salt and coarse black pepper. Place the steak on the hot grill and cook for 4 to 5 minutes per side for medium-rare, or until it reaches an internal temperature of 125 to 130°F. Remove the steak from the grill and let it rest for 10 minutes.
⏱️ 18 min
- 9
While the steak rests, return the flattened plantains to the hot oil (ensure temperature is still 350°F). Fry for 2 to 3 minutes per side until golden brown and crisp. Remove from oil and immediately season with kosher salt.
⏱️ 6 min•🌡️ 350
- 10
Fluff the rested garlic rice with a fork and stir in 2 tablespoons of chopped cilantro for garnish.
⏱️ 1 min
- 11
Squeeze the juice of 1/2 lime over the charred corn. Top with 1/3 cup of crumbled cotija, drizzle with 1/4 cup of Mexican crema, and garnish with 1 tablespoon of chopped cilantro.
⏱️ 2 min
- 12
Slice the rested flat iron steak against the grain. Top the sliced steak with a generous amount of the chilled chile lime compound butter.
⏱️ 2 min
- 13
Serve the Chili Lime Flat Iron Steak with Garlic Rice, Crispy Plantains, and Charred Corn immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Lime Flat Iron Steak with Garlic Rice, Plantains, and Charred Corn
For the Steak
- 1 1/2 pounds flat iron steak
- kosher salt, as needed
- coarse black pepper, as needed
For the Garlic Rice
- 1 cup long grain white rice
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1/2 lime juice, from 1/2 lime
- 1 3/4 cups water
- 1/2 teaspoon kosher salt
- 2 tablespoons cilantro, chopped, for garnish
For the Crispy Plantains
- 4 yellow plantains
- neutral oil, for frying
- kosher salt, as needed
For the Charred Corn
- 4 corn, ears, husked
- kosher salt, as needed
- black pepper, as needed
- 1/2 lime juice, from 1/2 lime
- 1/3 cup cotija, crumbled
- 1/4 cup Mexican crema
- 1 tablespoon cilantro, chopped, for garnish
For the Chile Lime Compound Butter
- chile lime compound butter, prepared according to recipe (e.g., from CasitaMade.com/post/compound-butter)
Instructions
- 1
Slice the 4 yellow plantains into 1 to 1 1/2 inch rounds. Pull back the husks of the 4 ears of corn, remove the silk, and season the corn with salt and pepper.
⏱️ 10 min - 2
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the 3 cloves of minced garlic and cook until fragrant, about 1 minute. Remove the garlic from the pan and set aside.
⏱️ 2 min - 3
Add 1 cup of long grain white rice to the same pan and toast for 1 to 2 minutes, stirring constantly.
⏱️ 2 min - 4
Return the cooked garlic to the pan. Add the juice of 1/2 lime, 1 3/4 cups of water, and 1/2 teaspoon of kosher salt. Bring the mixture to a boil, then cover, reduce heat to low, and cook for 15 to 18 minutes.
⏱️ 18 min - 5
While the rice cooks, prepare the chile lime compound butter according to your chosen recipe. Once prepared, chill the compound butter in the refrigerator for 20 minutes to firm up.
⏱️ 5 min - 6
Heat neutral oil for frying in a deep pan or Dutch oven to 350°F. Carefully add the sliced plantains and fry for 3 to 4 minutes until lightly golden. Remove the plantains from the oil and let them cool slightly on a wire rack or paper towels. Once cool enough to handle, flatten each plantain round using the bottom of a glass or a plantain press.
⏱️ 10 min•🌡️ 350 - 7
Preheat a grill to medium-high heat. Grill the seasoned corn for 8 to 10 minutes, turning occasionally, until charred and tender.
⏱️ 10 min - 8
Season the 1 1/2 pounds of flat iron steak generously with kosher salt and coarse black pepper. Place the steak on the hot grill and cook for 4 to 5 minutes per side for medium-rare, or until it reaches an internal temperature of 125 to 130°F. Remove the steak from the grill and let it rest for 10 minutes.
⏱️ 18 min - 9
While the steak rests, return the flattened plantains to the hot oil (ensure temperature is still 350°F). Fry for 2 to 3 minutes per side until golden brown and crisp. Remove from oil and immediately season with kosher salt.
⏱️ 6 min•🌡️ 350 - 10
Fluff the rested garlic rice with a fork and stir in 2 tablespoons of chopped cilantro for garnish.
⏱️ 1 min - 11
Squeeze the juice of 1/2 lime over the charred corn. Top with 1/3 cup of crumbled cotija, drizzle with 1/4 cup of Mexican crema, and garnish with 1 tablespoon of chopped cilantro.
⏱️ 2 min - 12
Slice the rested flat iron steak against the grain. Top the sliced steak with a generous amount of the chilled chile lime compound butter.
⏱️ 2 min - 13
Serve the Chili Lime Flat Iron Steak with Garlic Rice, Crispy Plantains, and Charred Corn immediately.
⏱️ 1 min