Dinner Tonight?

Mr. Potts and I just enjoyed a wonderful dinner tonight, courtesy of my newest Cooking Light magazine.

Seriously, Cooking Light is something I look forward to in my mailbox each month. And you know, I'm not paid to say that. It's just true.

Flipping through it last night, a beef recipe caught my eye - Chile-Rubbed Flat-Iron Steak. I knew I'd have to try it & tonight was definitely the night for it.


I added red pepper slices & onion slices to it for some crunch & mixed up a little more of the rub to season them. I also had to substitute lean sirloin since my little grocery store didn't have Flat Iron Steak.

Side note: Don't you just LOVE the red of a red bell pepper?image via
So, our dinner tonight:

Chile-Rubbed Steak

Ingredients

• 2 tablespoons brown sugar
• 2 teaspoons canola oil
• 1 teaspoon chipotle chile powder
• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1 (1-pound) flat-iron steak, trimmed
• Cooking spray
• 4 lime wedges
• 4 (6-inch) corn tortillas, warmed
• Cilantro leaves (optional)

Preparation

1. Preheat grill to medium-high heat. NOTE: I cooked ours in the cast iron & heated to medium.

2. Combine first 5 ingredients in a small bowl. Rub sugar mixture evenly over steak; let stand 10 minutes.

3. Place steak on a grill rack (or cast iron, in our case) coated with cooking spray (since my cast iron is seasoned, I just made sure it was well heated & the meat wouldn't stick).

4. Cook 4 minutes on each side or until desired degree of doneness.

5. Let stand 10 minutes; cut diagonally across grain into thin slices. Serve with lime wedges and tortillas. Garnish each serving with cilantro leaves, if desired.

For those interested in calories, fat, etc. you can find it here. Just keep in mind that I updated mine with red pepper, onion & a little more of the mix.

Y'all - this was so yummy! We served it with some black beans & whoa! Definite re-do soon!!!