Flat iron steak skewers
persons:
Ingredients · Servings 4
- 450 gr flat iron steak
- 2 cloves of garlic
- 150 gr grote champignons
- 1 lime
- 1.5 tsp paprika powder
- 0.5 tsp smoked paprika
- 0.5 tsp cinnamon
- 0.25 tsp chili flakes
- 1 tsp dried oregano
- 0.25 tsp cumin
- 1 tsp salt
- salt and pepper
- olive oil
- 300 g corn (canned)
- 1 avocado
- 2 cloves of garlic
- 1 rode ui
Method · 45 min
- Make the marinade for the steak. Combine all the spices (paprika powder, smoked paprika powder, cinnamon, chili flakes, dried oregano, cumin, and salt) in a small bowl, press the garlic cloves over them, and mix the olive oil into the mixture.
- Pat the flat iron steak dry with paper towels. Cut into 1 cm thick slices. Place the slices in a ziploc bag and spoon the marinade over them. Close the ziploc bag and massage the marinade into the meat. Let marinate for 30 minutes, or longer if you have the time.
- Start on the corn mole. Finely chop the red onion. Put the corn kernels and red onion in the chopper attachment of the immersion blender, then add the avocado flesh. Press the garlic over the bowl and chop until smooth. Season to taste with salt and pepper.
- Clean the mushrooms and cut them into slices as thick as possible.
- Thread the steak slices and mushrooms close together onto a skewer to form 4 skewers. Grill them in a grill pan for 3-4 minutes until browned on all sides.
- Spoon the corn molasses onto a plate and smooth it with the back of a spoon so that the entire plate is covered. Place the skewers on top. Chop the coriander coarsely and sprinkle it, along with some chili flakes, over the flat iron skewers. Cut the lime into wedges and serve with the skewers.
- Make the marinade for the steak. Combine all the spices (paprika powder, smoked paprika powder, cinnamon, chili flakes, dried oregano, cumin, and salt) in a small bowl, press the garlic cloves over them, and mix the olive oil into the mixture.
- Pat the flat iron steak dry with paper towels. Cut into 1 cm thick slices. Place the slices in a ziploc bag and spoon the marinade over them. Close the ziploc bag and massage the marinade into the meat. Let marinate for 30 minutes, or longer if you have the time.
- Start on the corn mole. Finely chop the red onion. Put the corn kernels and red onion in the chopper attachment of the immersion blender, then add the avocado flesh. Press the garlic over the bowl and chop until smooth. Season to taste with salt and pepper.
- Clean the mushrooms and cut them into slices as thick as possible.
- Thread the steak slices and mushrooms close together onto a skewer to form 4 skewers. Grill them in a grill pan for 3-4 minutes until browned on all sides.
- Spoon the corn molasses onto a plate and smooth it with the back of a spoon so that the entire plate is covered. Place the skewers on top. Chop the coriander coarsely and sprinkle it, along with some chili flakes, over the flat iron skewers. Cut the lime into wedges and serve with the skewers.
