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Flat Iron Steaks With Grilled Corn And Cumin-Lime Butter

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4 beef shoulder top blade (flat iron) steaks (about 8 ounces each)

6 ears fresh sweet corn, in husks

2 tablespoons butter, softened

1 teaspoon fresh lime juice

1 medium poblano pepper

1 small red finger chili (cayenne) pepper or serrano pepper

lime wedges

Salt and ground black pepper

2 tablespoons ground cumin

3 large cloves garlic, minced

2 teaspoons brown sugar

½ teaspoon freshly grated lime peel

¼ teaspoon ground red pepper

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