Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Grilled Flat-Iron Steak with Charred Tomato Butter and Grilled Succotash

Scott Phillips

Servings: 4-6

Besides being straight up delicious, flat-iron steak is nearly as tender as filet mignon, it cooks quickly, and it’s an affordable cut. If it’s been a while since you’ve had succotash, give it a try. The sweet and smoky grilled green beans (yes, you can grill them!) stand in for lima beans in this update.


  • 2-1/2 Tbs. extra-virgin olive oil
  • 1 Tbs. plus 1/2 tsp. Dijon mustard
  • 1 Tbs. light brown sugar
  • Kosher salt and freshly ground black pepper
  • 2 lb. beef flat-iron steak
  • 1/2 lb. green beans, trimmed
  • 6 scallions, trimmed
  • 4 medium ears corn, shucked
  • 2 large firm-ripe tomatoes, halved crosswise
  • 4 Tbs. unsalted butter, softened
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 Tbs. fresh lime juice
  • 1 Tbs. heavy cream

Nutritional Information

  • Calories (kcal) : 480
  • Fat Calories (kcal): 260
  • Fat (g): 29
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 125
  • Sodium (mg): 860
  • Carbohydrates (g): 22
  • Fiber (g): 4
  • Protein (g): 33


  • Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine 1 Tbs. of the oil, 1 Tbs. of the mustard, the brown sugar, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Brush all over the steak and set aside.

    Brush the green beans, scallions, corn, and tomatoes all over with the remaining 1-1/2 Tbs. oil and season with 1-1/2 tsp. salt and 1/2 tsp. pepper. Grill the vegetables, turning occasionally, until softened and lightly charred, 1 to 2 minutes for the scallions, 3 to 5 minutes for the beans, 4 to 6 minutes for the tomatoes, and 8 to 10 minutes for the corn. Transfer to a platter as they finish and set aside.

  • Grill the steak, flipping once and brushing with any leftover mustard mixture, until medium rare (an instant-read thermometer inserted in the thickest part of the steak should read 130°F to 135°F), 12 to 15 minutes. Transfer the steak to a plate, tent with foil, and let rest for 10 minutes.

    Meanwhile, slide the skins off the tomatoes. Chop the skins and put them in a small bowl. Add the butter, the remaining 1/2 tsp. mustard, 1/2 tsp. salt, and 1/8 tsp. pepper; mix with a spoon until almost smooth.

    Seed and chop the tomatoes; transfer to a large bowl. Cut the corn kernels from the cobs and add to the bowl with the tomatoes. Working over the bowl, scrape the dull side of a table knife down the length of each cob to remove as much of the corn “milk” as possible; discard the cobs. Roughly chop the green beans and scallions and add to the bowl along with the parsley, lime juice, and cream. Toss well and season to taste with salt and pepper.

    Thinly slice the steak against the grain, transfer to plates, and brush with some of the tomato butter. Serve with the succotash and remaining tomato butter on the side.


To grill green beans, simply arrange the beans perpendicular to the grates. To flip, use a shoveling motion with your tongs to scoop up a few and turn them over.


Rate or Review

Reviews (4 reviews)

  • CynthiaN | 09/01/2013

    LOVE this recipe! Last year I was preparing for Superstorm Sandy and decided I wasn't going to waste some great flat iron steak I had frozen....so while I battoned down the hatches on Sunday, I grilled what has become known as "Steak Sandy." Ran around sharing w/ whole family, no dinner get-together because my area was being evacuated! This recipe is perfect for late summer, the fresh flavors of the season combined w/ the steak is outstanding. Recipe is perfect as is, the flavors used in the steak marinade, combined w/ the lime juice in the vegetables and the tomato in the butter works together so wonderfully! Will be making again this week, still not back in my home, won't be for a long time. Has been a hard year but making it again reminds me about the simple joy and comfort making and eating truly good food can provide! Note to publisher: Even though I didn't expect the floodwaters we got, at the very last minute, just in case, was sure to pack up as many of my issues of Fine Cooking and my recipes that I could!

  • ellen_in_charlotte | 07/29/2012

    So much work for so little flavor!! The steak really didn't pick up the flavors of the rub; needs a kick. Maybe more Dijon (& I am not a Dijon fan, but it didn't come through at all)and definitely some Worchestershire.As for the corn - wow- SO DISAPPOINTING! Lots of work, lot of time standing at a hot grill and no big flavors. In fact, you really couldn't pick out any distinct flavors. We LOVE corn and we LOVE tomatoes, in fact we love all the ingredients - surely the combo would be great. Not so much. And we are in the peak of tomato, corn & bean season - there isn't a better time for this recipe. Some recipes I will try again with tweaks, but not this one. I'm done. Will move on to other recipes. Oh, and the tomato butter - tasted great on my finger when I sampled it, but it did nothing for the meal. Since it took a fair amount of butter, I'll freeze the remainder; could be good on scrambled egss or grilled bread. FC - this was a big let-down.By the way, if you want a really GREAT,FANTASTIC recipe for a corn saute, look up "Corn Saute with Ginger, Garlic & Fresh Cilantro" FC#87. It is fabulous - my corn loving husband called it "Corn's Finest Hour". And it's way easier than this recipe.

  • sk27 | 05/03/2011

    Prepared and served this for 20 people. Everyone loved it.

  • User avater
    TheMomChef | 11/19/2010

    If the grill's been put away, take it back out. This recipe is worth it. Every piece of it is perfect. Read my full review at: http://themomchef.blogspot.com/2010/11/grilled-flat-iron-steak-with-charred.html

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.