Perfectly Grilled Flat Iron
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5 from 5 votes

Fire Grilled Blade Steak and Corn

The blade steak is pretty easy to grill, it's generally very tender and reminds me of tenderloin. This recipe is also know as Grilled Flat Iron. Sometimes you may get one with a thick membrane. Try to pick one where the fat is marbled through out the meat and avoid the thick white lines because they usually mean tough. This dinner included the corn (slaw, salad, chum, side) which went a little haywire but for the better.
When I’m cooking steaks of any sort I go at it with a laid back attitude mainly avoiding fire time for too long. They take a little time before and after to get the perfect tasting steak we crave. Keep reading
This and most my steaks don’t get a full fledged assault of spices, salt alone would be fine as far as I'm concerned. Good cuts get less spice and crappier cuts I'll usually layer on our Cottonmouth because it has natural tenderizers. Adding a lot of spices is great too, it just depends on what mood your in for. If your grilling over wood flames that’s going to be the dominant flavor that pops up and often enough. Cooking steak on cast iron fried we'd be relying more on spice or herbs.
Course Main Course
Style Texan
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1
Calories 2917kcal
Author txbut



  • 1 lb blade (flat iron)
  • 2 tbs Dawgs Bark
  • ½ tbs butter
  • ¼ rosemary (chopped fine (totally optional))


  • 1 cup corn ( =’s 2 ears)
  • 1 cup potatoes (diced I used frozen pre diced)
  • ½ lb bacon ( =’s ½ package)
  • ¾ mayonnaise
  • ¼ cup onions (fine diced)
  • ¼ cup vegetable oil
  • 4 tsp garlic (thin sliced =’s 4 cloves)
  • 1 oz jalapeno (diced)
  • ½ tsp Dawgs Bark


  • 6 oz Rolls (optional in the freezer section under garlic knots. luv’em)


  • Start your charcoal one the other half of grill.
  • Crank up the oven to 350.
  • Put bacon on foil covered cookie sheet and bake for 30 - 45 minutes.
  • Lay blade steak on a plate and sprinkle the Dawgs Bark on both sides.
  • Set steak aside out of the way on the counter. We want it to get room temp and see it sweating before we throw on grill. Doing this make sure the expiration isn’t tomorrow.
  • When the BBQ pit is ready rub a little olive oil on corn and place on grill.
  • Cook all 4 sides to get nice char marks and plus 1 for flavor. Go back inside with corn.
  • In a pan heat your vegetable oil up to fry level and drop in the diced potatoes and dash of Dawgs Bark.
  • Cook potatoes until golden brown and over sink strain from oil in metal strainer/colander.
  • In the same pan pour in a little olive oil then the garlic slices.
  • Cook the garlic until just browned and strain from oil with potatoes.
  • If you haven’t diced the veggies now would be a good time.
  • Bacon should be done and when it is pull and let cool.
  • As you can see in image I cooked the steak to med rare at medium indirect heat. My charcoal was winding down and didn’t test heat but I’d say is was about 300 to 320 degrees.
  • Anyways, K, slap the steak on the grill for 6 minutes, flip and go another 6 minutes. Depending on preference you can go longer or shorter. By cooking indirect it’s not as much risk for flare ups. I’d stay with it throughout the grill/burn.
  • When the steak is done pull, clean plate, top with butter, and set on counter so it can rest.
  • Put the corn mayhem together: chop up bacon and throw in large bowl. Same bowl add potatoes, garlic, jalapeno, onions, mayonnaise, and rest of Dawgs Bark.
  • Mix the corn mayhem up well so everything is connected.
  • Add some mayhem to your steak on a plate and get ya sum!


Made for 1 but could be for 2 if you’re willing to share the steak 😉
➕ Nutrition
Nutrition Facts
Fire Grilled Blade Steak and Corn
Amount Per Serving (355 g)
Calories 2917 Calories from Fat 1656
% Daily Value*
Total Fat 184g 283%
Saturated Fat 89g 445%
Cholesterol 487mg 162%
Sodium 16422mg 684%
Potassium 3680mg 105%
Total Carbohydrates 175g 58%
Dietary Fiber 15g 60%
Sugars 32g
Protein 146g 292%
Vitamin A 20.9%
Vitamin C 87.9%
Calcium 23.9%
Iron 264%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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