Ingredients
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1 1/2 lbs flat iron steak
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2 tsp chili powder
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1 tsp garlic powder
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4 cups shredded red cabbage
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2 cups frozen corn
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1 chipotle pepper in adobo sauce
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2 tbsp olive oil
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1 tbsp honey
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1 lime
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1 bunch scallions
Steps
1
Preheat a large skillet over medium high heat. Add 1 tbsp olive oil, the cabbage and corn. Cover and cook for 4-6 minutes, stirring occasionally, until cabbage is tender.
2
Meanwhile chop the chipotle pepper and mix together with 1 tbsp olive oil and honey. Juice the lime into the chipotle mixture. Pour over warm sautéed cabbage and corn mixture and remove from the pan and set aside. Clean out the pan and return back to the stove over medium high heat.
3
Season the flat iron steaks with the chili and garlic powders, and salt (in moderation) and pepper. Add to the hot pan and cook for 3-4 minutes per side, or until reaching an internal temperature of 135 F for medium doneness. Remove from pan and let rest for 5 min before slicing. Thinly slice scallions.
4
Place a large mound of cabbage on a plate. Slice steak and place on top of cabbage. sprinkle with chopped scallions.
