Steak, Corn and Potato Salad

I made a spicy rubbed flat iron steak with a grilled corn on the cob and chipotle-lime butter with a chipotle potato salad.

Grilled Flat Iron Steak

I took a two pound flat iron steak and rubbed it with spicy steak seasoning, cumin, cayenne powder and chili powder. I let it sit in the fridgefor an hour. It was grilled for 5 minutes per side then it sat for five minutes and was thinly cut against the grain. Overall I thought it tasted really good. We used the rest of it for fajitas as leftovers and they were delicious.

Corn on the cob with Chipotle-Lime butter

Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
Unwrap corn and brush with the chipotle-lime butter.

Chipotle-lime butter

1 tbsp. chipotle w/adobo

1 stick butter

1 tsp lime juice

1 tsp lime zest

combine ingredients into food processor. let sit in fridge until ready to use.

Chipotle Potato Salad

1 pound yukon gold potatoes, diced

3 eggs (hard-boiled), diced

1 stalk celery, diced

3/4 cup mayonnaise

1 tbsp. jalapeno mustard

2 tbsp. chipotle with adobo (puree in food processor)

1 tsp. diced jalapeno (canned)

1 tsp. jalapeno juice

salt and pepper to taste

Mix mayo, mustard, chipotle peppers, jalapeno, juice together. Fold into potatoes, eggs and celery. Add salt and pepper to taste.