Chili Lime Flat Iron Steak with Garlic Rice, Plantains, and Charred Corn

STEP 1: PREP

Slice plantains into 1–1.5 inch rounds. Pull back corn husks, remove silk, and season with salt and pepper.

STEP 2: RICE

Cook garlic in olive oil until fragrant, remove. Toast rice 1–2 minutes. Return garlic, add lime juice, water, and salt. Bring to boil, cover, reduce to low, and cook 15–18 minutes. Rest 5 minutes, fluff, top with cilantro.

STEP 3: FIRST FRY

Fry plantains at 350°F for 3–4 minutes until lightly golden. Remove, cool slightly, and flatten.

STEP 4: BUTTER

Prepare compound butter (recipe on blog) and chill in fridge 20 mins.

STEP 5: GRILL

Grill corn 8–10 minutes until charred. Season steak with salt and pepper and grill 4–5 minutes per side to 125–130°F. Rest 10 minutes.

STEP 6: SECOND FRY

Fry plantains 2–3 minutes per side until golden and crisp. Salt while hot.

STEP 7: FINISH

Squeeze lime over corn, top with cotija, drizzle crema, garnish with cilantro. Slice steak and top with chile lime butter.

STEP 8: SERVE

Serve with garlic rice, crispy plantains, and charred corn.