Grilled Flat Iron Steak with Fire-Roasted Corn Sauce

Serves 4

1 Flat Iron steak (about 11/2 pounds)
2 tablespoons Southwestern Spice Mix (see below)
1 cup Fire-Roasted Corn Sauce (see below)
2 scallions, sliced thinly on a bias

Season the steak with the Southwestern Spice Mixture and set aside for at least 20 minutes. Heat the grill to medium-high and cook the steak 3-5 minutes on each side or until medium rare. Remove from heat and let rest for 7 minutes. Slice across the grain, spoon the sauce over the steak and top with scallions.

Southwestern Spice Mixture

2 tablespoons chili powder
2 teaspoons ground cumin
1 tablespoon ancho powder
1 teaspoon black pepper
1 tablespoon chipotle powder
1 teaspoon onion powder
1 tablespoon garlic powder
1 teaspoon paprika
1 tablespoon kosher salt
1 teaspoon dried oregano

Mix all ingredients together and store in an air-tight container.

Fire-Roasted Corn Sauce

1 cup fresh corn kernels(about 2 ears)
1 tablespoon minced garlic
1/4 cup chopped scallions
1 tablespoon molasses
1/4 cup chopped onion
2 cups demi-glace
1 tablespoon fresh cilantro, chopped
salt and pepper to taste

Heat a medium saucepan over high heat until hot. Add the corn and salt and pepper and cook until the corn is charred about 3-5 minutes. Add the scallions, onion and garlic and cook for 1 minute. Add the molasses and toss the ingredients to coat evenly. Add the glace, reduce to low and cook out for 10 minutes. Just before serving, stir in the cilantro.