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.

Flatiron Steak
1 Flat Iron steak (about 1 1/2 pounds)
2 tablespoons Southwestern Spice Mix
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. Serves 4.