Smoky Flat Iron Steak with Corn Salsa

Paired with BV Rutherford Reserve Cabernet Sauvignon

The bold tannins and dark fruit notes of our Rutherford Reserve Cabernet Sauvignon stand up to the rich, smoky steak, while its hints of spice mirror the chipotle’s heat. 

Serves 4-6.

Ingredients

Spice Rub

• 1 Tbsp chipotle chili powder
• 1 Tbsp smoked paprika  
• 1 Tbsp brown sugar
• ¼ tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp cumin
• ½ tsp coriander
• ½ tsp salt
• ½ tsp freshly ground pepper     

In a bowl, combine all ingredients. Tip: To keep our spice rub handy all summer long, make a big batch and store it in an air-tight container.  

Corn Salsa

• 1 Tbsp oil 
• 3 ears corn, shucked  
• 1 poblano pepper   
• ½ red onion, chopped  
• 1 pint cherry tomatoes, halved  
• 1 cup chopped fresh cilantro   
• Zest and juice of 2 limes 
• Salt and freshly ground pepper to taste  

Brush corn with oil. Grill corn and pepper 6–8 minutes, turning occasionally until charred. Remove from grill and cool. With a knife, strip kernels from cob; place in bowl. Peel charred skin from pepper. Chop to a small dice. Add to bowl along with all remaining ingredients. Salt and pepper to taste.  

Steak

• 1 ½ lb flat iron steak  
• 1 Tbsp oil  
• Spice rub

Place steak on a sheet pan. Drizzle with oil; sprinkle with spice rub. (Any unused rub can be stored for later use.) Keep grill at medium high. Brush with oil. Grill steak 8–12 minutes or until charred on both sides and cooked to desired doneness. Remove steak from grill; rest 10 minutes. Slice against grain.