4.8 from 18 votes
Grilled Mexican Flat Iron Steak with Rainbow Carrots
This healthy Grilled Mexican Flat Iron Steak with Rainbow Carrots recipe comes together quickly and is loaded with fabulous flavor!
Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 4
Calories: 313 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the steak:
- 1 ½-1 ¼ pounds flat iron steak
- extra virgin olive oil
For the rub:
- 1 tablespoon crushed coriander seeds
- 2 teaspoons smoked sweet paprika
- finely grated zest from one large lime
- 2 teaspoons garlic salt
- ½ teaspoon freshly ground black pepper
For the veggies:
- 1 medium red onion halved and sliced lengthwise, ¼ inch thick
- 6 medium rainbow or regular carrots thinly sliced on the bias
- 6 medium cloves garlic thinly sliced
- 1 teaspoon kosher salt more to taste
- 4 ounces baby spinach
- 2 tablespoons fresh lime juice plus wedges for serving
Instructions
For the steak:
- Line a sheet pan with foil and place steak on prepared pan.
Cup of Yum
For the rub:
- Combine the crushed coriander, paprika, lime zest, garlic salt and pepper in a small bowl and stir to mix.
- Brush the steak with olive oil and sprinkle with the coriander rub mixture. Press the rub into the meat with your fingers. Flip the meat over and repeat on the other side. Cover with plastic wrap and refrigerate for 30 minutes.
To grill the meat:
- Preheat a gas or charcoal grill to high heat. Spray or oil the grill grates.
- Remove steak from refrigerator and drizzle lightly with a bit more olive oil. Place the steak on prepared grill and grill for 7-8 minutes on the first side or until nicely browned. Flip steak and continue grilling until internal temperature reaches 130-140˚F with an instant thermometer, about 6-8 minutes more. Allow meat to rest, loosely covered, for 10 minutes before slicing, thinly across the grain.
For the veggies:
- Heat the 2 tablespoons of oil In a large skillet over medium heat. Add the onion, carrots and garlic and salt and cook, stirring occasionally, until softened, about 8-10 minutes. Stir in the spinach and lime juice and cook until sizzling and spinach is beginning to wilt, about 1-2 minutes. Serve with the sliced steak with warm tortillas and lime wedges and/or with rice.
Notes
- See Café Tips above in post for further instruction and tips.
- Recipe adapted from Food and Wine.
Nutrition Information
Calories
313kcal
(16%)
Carbohydrates
14g
(5%)
Protein
29g
(58%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Cholesterol
93mg
(31%)
Sodium
1936mg
(81%)
Potassium
947mg
(27%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
17945IU
(359%)
Vitamin C
19.1mg
(21%)
Calcium
81mg
(8%)
Iron
4.5mg
(25%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 313
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 29g | 58% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 93mg | 31% |
| Sodium | 1936mg | 81% |
| Potassium | 947mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 17945IU | 359% |
| Vitamin C | 19.1mg | 21% |
| Calcium | 81mg | 8% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.