Servings: Serves 4

4 6-ounce flat iron steaks 4 6-ounce flat iron steaks
salt, to taste salt, to taste
Three-Pepper Rub Three-Pepper Rub
°1/4 cup dark chili powder °¼ cup dark chili powder
°1/4 cup ground black pepper °¼ cup ground black pepper
°1 teaspoon cayenne pepper °1 teaspoon cayenne pepper
2 tablespoons vegetable oil 2 tablespoons vegetable oil
1 tablespoon chopped garlic 1 tablespoon chopped garlic
16 manila clams 16 manila clams
4 ounces linguica sausage, diced 4 ounces linguica sausage, diced
2 12-ounce cans lager-style beer 2 12-ounce cans lager-style beer
1/2 cup Steuben's Chimichurri ½ cup Steuben's Chimichurri
2 tablespoons butter 2 tablespoons butter
juice of 1 lime juice of 1 lime
freshly ground black pepper, to taste freshly ground black pepper, to taste
pommes frites pommes frites
charred tomatoes charred tomatoes
8 large sprigs cilantro, to garnish 8 large sprigs cilantro, to garnish
4 lime wedges, for serving 4 lime wedges, for serving

1) Prepare a grill for high heat
2) Liberally season both sides of each steak with salt and press each side into the three-pepper rub
3) Grill the steaks to the desired temperature.
4) In a large saute pan or Dutch oven over high heat, heat the oil.  Add the garlic and saute for 1 minute.  Add the clams and sausage and cook until the sausage is browned.  Add 1 can of beer.  Cover the pan to steam the clams until they open; Discard any unopened clams
5) Add a quick 2-tablespoons pour of beer to refresh the sauce (drink the rest).  Swirl in the Steuben's Chimichurri, add the butter to melt and add the lime juice.  Season to taste with salt and pepper.
6) To serve, spoon the sauce with the clams and sausage onto the center of 4 plates, equally distributing the clams and sausage.  Place half of the pommes frites over the sauce and place the grilled steaks over the frites.  Spoon charred tomatoes over each steak and garnish with the cilantro sprigs.  Serve with lime wedges.  Make sure your guests squeeze lime onto the dish