Texas Wagyu Flat Iron Steak with Chile-Lime Butter & Charred Peppers

Serves 2–3 | Ready in 30 minutes

A bold, fire-kissed steak dish layered with smoky heat, citrusy zip, and buttery richness—this is Texas on a plate.

Ingredients:
For the Steak:

1 Peeler Farms 100% Grass-Fed Wagyu Flat Iron Steak

Salt & cracked black pepper

1 tbsp Texas Olive Oil

For the Chile-Lime Butter:

4 tbsp Cultured Butter, softened

½ tsp chipotle chile powder (or smoked paprika)

Zest of 1 lime + 1 tsp juice

Pinch of sea salt

Charred Veg & Garnish:

1 Bell Pepper, sliced

2 shishito or jalapeño peppers, halved

1 ripe Texas avocado, sliced

Chopped cilantro or parsley, to finish

Instructions:
Make the Chile-Lime Butter:
In a small bowl, mix softened butter with chipotle powder, lime zest, juice, and a pinch of salt. Set aside or chill to firm slightly.

Prep the Steak:
Pat steak dry and season generously with salt and pepper. Let sit at room temp for 15–20 minutes while prepping veggies.

Char the Peppers:
In a cast iron skillet or grill pan over high heat, add a drizzle of olive oil. Sear bell and shishito peppers until blistered and tender, about 4–5 minutes. Remove and season with a pinch of salt.

Sear the Steak:
In the same pan, add a bit more oil if needed. Sear flat iron steak for 3–4 minutes per side for medium-rare (internal temp ~130°F). Rest 5–10 minutes, then slice against the grain.

Plate It Up:
Serve sliced steak with charred peppers and avocado. Top with dollops of chile-lime butter and finish with fresh herbs.

Pairing Ideas:
Serve over roasted sweet potatoes or a bed of rice

Add quick-pickled onions or a spoonful of Goody Greens Stir Fry Sauce for extra zip

Pair with a chilled Topo Chico, a dry rosé, or local Texas red

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