RECIPE Lime and Cumin Flat Iron Steak and Grilled Corn on the Cob with Lime-Cumin Butter, and Grilled Zucchini

by Robyn Wright on July 15, 2013

in Food

Lime and Cumin Flat Iron Steaks with Grilled Corn on the Cob and Lime-Cumin Butter and Grilled Zucchini

Summer means more grilling at our house. A perfect example was this lime and cumin rubbed flat iron steak, grilled corn on the cob with a lime and cumin butter, and grilled zucchini. Cumin is a favorite spice at our house in so many meals. If you have not used it before I really suggest you pick some it. Cumin adds a rich smokey flavor but there is not a heat too it really. You will find cumin in a lot of Mexican food recipes. The steak and corn inspiration came from this original recipe which I started with as the base and changed to suit our needs and what I had on hand.

Because Hubby does not get home from work until about 6:30, I usually do most of the prep work for our grilling before he arrives. This way he just has to start the grill and cook the food so we do not have to eat terribly late. I had gone to the grocery store this day with no particular recipe in mind but I knew I would get some sort of meat to grill along with some fresh vegetables. I found locally grown corn-on-the-cob, one of Hubby’s favorite foods (corn), and picked that up. Then I spotted the organic zucchini – this is such an easy veggie and we like it. In the meat department I found they had flat iron steak on sale which looked good and cooks quickly. Perfect!

Once home I searched a little online to see what ideas I could come up with to marinade the steak. I found the original recipe and adjusted for what worked best for what I had on hand and I omitted the part of the leftovers and extra peppers for a second dish altogether from the original.

Grilled corn-on-the-cob with lime-cumin compound butter

Lime and Cumin Flat Iron Steak and Grilled Corn on the Cob with Lime-Cumin Butter, and Grilled Zucchini


  • Corn-on-the-cob, fresh with husks
  • Zest from a fresh lime and separetly you will use juice from the lime
  • 3 tbsp ground cumin
  • 2 tsp paprika (sweet)
  • 1 tbsp granulated garlic
  • 1 tsp brown sugar
  • 1/2 tsp freshly ground sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cayenne pepper
  • 1/2 stick butter, softened to room temperature
  • 1 large flat iron steak
  • 2 medium zucchini
  • 1 tbsp extra virgin olive oil
  • Fresh sea salt and pepper to taste


Start with the corn on the cob. Peel the husks back gently and then remove the silks inside. Now push the husks back up around the corn. It is okay if it’s not perfect, just so it mostly covers the corn again. Now fill a large container (or your clean sink) with cold water and soak the corn cobs for at least an hour. I have soaked for up to four hours even.

Next mix together the lime zest (not the juice) and the cumin, paprika, garlic, brown sugar, sea salt, black pepper, and cayenne pepper. This is the rub for the steak and flavoring for the butter. Set aside about 3 tablespoons of the mixture and spread the remaining on the flat iron steak with your hand – it really works best. Place the rubbed steak in a bag or container and refrigerate for at least an hour – the longer the better though on this.

Mix the remaining rub with softened butter and juice from half of the lime. You can just mix it well and put it back in the fridge or if you want to be a little fancier you can put on some wax paper in a log shape and roll up tightly and refrigerate. When you are ready to serve you unwrap the butter and slice off circles from the log. This day I just left it in the bowl though – the taste is the same and it was just us so I didn’t feel the need to be fancy.

Wash zucchini and cut into spears. Drizzle with olive oil and salt and pepper. Set aside.

Preheat your grill. Start with the soaked corn on the cob. There is no need to wrap it in foil or anything, just put the cob with husks on the grill. Let those go about 15 minutes or so. Then add the steak to the grill and cook another 15 minutes – or longer depending on how you like your steak. The last 5-7 minutes of cooking the corn and steak add the zucchini to the grill also.

Remove all food from the grill. Cover the steak and zucchini loosely with foil and let steak rest. Take the corn cobs and peel back the husks (leave on or remove – your call) and add the lime-cumin butter immediately. I also set extra butter on the table, but I like to put some on right away. Now slice the flat iron steak in thin slices against the grain. Squeeze the other half of the lime onto the steak. We also put a bit of the compound butter onto the steak.

This was a delicious meal! We loved it and will make it all again.

Do you think you will try this recipe in its entirely or even just parts of it?

© 2013, Robyn Wright. All rights reserved.

Comments on this entry are closed.


1 Jeannine S July 15, 2013 at 9:54 pm

This looks so good. I am going to have to try and make it for dinner some night next week.

2 Robyn Wright July 16, 2013 at 3:07 pm

Please let me know how you like it!

3 terrik July 15, 2013 at 10:34 pm

I would try this entire recipe for company (as I don’t eat beef). I use ground cumin and cumin seeds regularly, to me it’s a very underused spice.

4 Robyn Wright July 16, 2013 at 3:08 pm

I agree, cumin is under-utilized! We love it though here at our house. Do you eat other proteins? Something like bison? That would be good too.

5 terrik July 22, 2013 at 9:25 pm

It’s really good on swordfish, to me that has a “meaty” taste and consistency for a fish. I don’t eat red meat at all.

6 Robyn Wright September 3, 2013 at 3:24 pm

I don’t think I have ever had swordfish (yet) but if it has that deeper meaty taste it might work. Does it take well to smokey flavors?

7 terrik September 3, 2013 at 6:28 pm

Yes, very well. It grills really well, and it’s not “fishy” tasting to me, not like a tuna steak at all. I’d eat it more often but I worry about the mercury content.

8 tannawings July 16, 2013 at 1:20 am

I havent much used cumin and I dont use lime much either but this sounds awfully good. The sweet corn is just now coming in good round here so it looks especially yummy!

9 Robyn Wright July 16, 2013 at 3:08 pm

I promise it is good!

10 donna W July 16, 2013 at 1:59 am

I love corn on the cob and especially grilled. I will definitely try your recipe. It sounds amazing. I love the great deal you can get on fresh sweet corn on the cob during the summer.

11 Robyn Wright July 16, 2013 at 3:09 pm

Thanks Donna. We actually are growing a few stalks of corn in our tiny little garden. We won’t yield much, but Hubby wanted to try it. Luckily there is no shortage of it in the stores too.

12 Robin July 16, 2013 at 5:37 am

Great summer meal! I don’t eat meat, but I’ll try the Grilled Corn on the Cob with Lime-Cumin Butter, and the Grilled Zucchini!

13 Robyn Wright July 16, 2013 at 3:09 pm

The veggies are just as good as the meat – let me know what you think if you try them.

14 Ravzie July 17, 2013 at 2:35 pm

I love grilled corn on the cob and veggies on the grill. I do my corns out of the husks. I just spray them with butter Pam and a little salt. Wrap in foil and grill. Easy and YUMMERS! I need to try this steak too.

15 Robyn Wright September 3, 2013 at 3:25 pm

Sometimes Hubby does the corn in foil too, but I prefer it not in foil because the corn gets that extra flavor from the grill and the smoke.

16 slehan July 18, 2013 at 12:43 pm

Yum! I like the way you use the same flavorings for the steak and corn. Love grilled zucchini.

17 Robyn Wright September 3, 2013 at 3:25 pm

I try to coordinate my meals :-)

18 Rachael July 26, 2013 at 10:07 am

Wow this looks delicious! We are huge steak lovers and I am going to surprise my man with this recipe!

19 Robyn Wright September 3, 2013 at 3:25 pm

Let me know how you and your man like it!

20 gkran July 28, 2013 at 1:21 am

That all looks so good!

21 Robyn Wright September 3, 2013 at 3:26 pm


22 lilyk September 2, 2013 at 5:05 pm

This recipe looks very tasty. Thanks for sharing!

23 Robyn Wright September 3, 2013 at 3:26 pm

Thanks – let me know if you try it!

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