Written by:Eli Ben-Yehuda, May 17, 2017

The ultra-tender flat iron is an affordable alternative to rib-eye. Look for (or request) flat, rectangular steaks–butchered specifically to eliminate the line of tough connective tissue that runs down the middle of the entire cut.

Ingredients:
  • 2 teaspoons grated orange rind
  • 1/4 cup fresh orange juice
  • 2 teaspoons grated lime rind
  • 3 tablespoons fresh lime juice, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, minced
  • 2 teaspoons brown sugar
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground chipotle chile powder
  • 1 (1-pound) flat iron steak, trimmed
  • Cooking spray
  • 1 teaspoon kosher salt, divided
  • 1 cup finely chopped red bell pepper
  • 1 cup finely chopped peeled seeded cucumber
  • 3 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeño pepper, seeded and finely chopped
Instructions:

Combine orange rind, orange juice, lime rind, 2 tablespoons lime juice, 1 tablespoon oil, and next 4 ingredients (through chipotle) in a bowl, stirring with a whisk. Add steak, turning to coat. Let stand 30 minutes at room temperature, turning occasionally.

Heat a grill pan over high heat. Coat pan with cooking spray. Remove steak from marinade; discard marinade. Sprinkle steak with 1/2 teaspoon salt. Add steak to pan; grill 5 minutes on each side for medium-rare or to desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Slice steak across the grain.

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Combine remaining 1 tablespoon lime juice, remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, and remaining ingredients in a bowl. Serve with steak.

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