Sizzle & Smoke Flat Iron Steaks

From TOH 5/12

Smoked paprika and chipotle pepper give this version of blackened steak a spicy, Southwestern flair. To cool things off, add a salad of leafy greens with fruit and cheeses.
Prep/Total Time: 20 min.


Yield: 4 Servings



5 15 20
Ingredients
1-1/2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon ground chipotle pepper
1/2 teaspoon pepper
1-1/4 pounds beef flat iron steaks or top sirloin steak (3/4 inch thick)
2 tablespoons butter
Lime wedges, optional
Directions
Combine seasonings; rub over steaks. In a large skillet, cook beef in butter over medium-high heat for 30 seconds on each side. Reduce heat to medium; cook steaks for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Cut into slices; serve with lime wedges if desired. Yield: 4 servings.







Nutritional Facts 3-3/4 ounce-weight equals 305 calories, 21 g fat (10 g saturated fat), 106 mg cholesterol, 725 mg sodium, 1 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as Sizzle & Smoke Flat Iron Steaks in Taste of Home April/May 2012, p48