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Sizzle & Smoke Flat Iron Steaks

 Sizzle & Smoke Flat Iron Steaks
Smoked paprika and chipotle pepper give this version of blackened steak a spicy, Southwestern flair. To cool things off, add a salad of leafy greens with fruit and cheeses. —Denise Pounds, Hutchinson, Kansas
4 ServingsPrep/Total Time: 20 min.


  • 1-1/2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon ground chipotle pepper
  • 1/2 teaspoon pepper
  • 1-1/4 pounds beef flat iron steaks or top sirloin steak (3/4 inch thick)
  • 2 tablespoons butter
  • Lime wedges, optional


  • Combine seasonings; rub over steaks. In a large skillet, cook beef in
  • butter over medium-high heat for 30 seconds on each side. Reduce
  • heat to medium; cook steaks for 5-7 minutes on each side or until
  • meat reaches desired doneness (for medium-rare, a thermometer should
  • read 145°; medium, 160°; well-done, 170°).
  • Cut into slices; serve with lime wedges if desired. Yield: 4
  • servings.
Nutritional Facts: 3-3/4 ounces coked beef equals 305 calories, 21 g fat (10 g saturated fat), 106 mg cholesterol, 725 mg sodium, 1 g carbohydrate, 1 g fiber, 27 g protein.

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Sizzle & Smoke Flat Iron Steaks (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.