Bistro Steak (gf)* Recipe

Time45m

Serves2

8oz flat iron, roasted corn, charred Fresno chilies, scallions, roasted red peppers, chili butter

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Ingredients

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1
Season the Steak
Generously season the flat iron steak with salt and black pepper on both sides. Let it sit at room temperature for about 20 minutes to ensure even cooking.
2
Cook the Steak
Preheat a grill or stovetop grill pan over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Use a meat thermometer to check the internal temperature (130°F for medium-rare).
3
Rest the Steak
Once cooked, remove the steak from the heat and let it rest for 5 minutes before slicing. This allows the juices to redistribute.

4
Roast the Corn
If using fresh corn, grill the corn on the cob until charred on all sides. If using frozen corn, sauté it in a skillet over medium heat until heated through and slightly caramelized.
5
Char the Fresno Chilies
Place the Fresno chilies on the grill or in a dry skillet over medium-high heat. Char them until the skin is blistered and blackened. Remove and let cool, then slice them open and remove the seeds.
6
Prepare the Scallions and Peppers
Chop the scallions into 1-inch pieces. If using jarred roasted red peppers, drain and chop them into bite-sized pieces. If using fresh, roast them until the skin is charred and peel before chopping.

7
Make the Chili Butter
In a small bowl, combine softened unsalted butter, chili powder, salt, and black pepper. Mix until well combined.
8
Serve
Slice the rested steak against the grain and serve it topped with the chili butter. Add the roasted corn, charred Fresno chilies, scallions, and roasted red peppers on the side.