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Grilled Flat Iron Steaks with chimichurri

To make Chimichurri sauce ahead of time, prepare sauce without the vinegar and chill in an airtight container. Bring to room temperature and stir in the vinegar just before serving.

Scale

Ingredients

Instructions

  1. Trim fat from steaks, and place steaks on a baking sheet lined with plastic wrap.
  2. For the rub: In a small bowl combine salt, garlic powder, cumin, black pepper, and cayenne pepper. Sprinkle mixture evenly over both sides of each steak; rub in with your fingers. Cover with plastic wrap; marinate in the refrigerator 1 hour.
  3. For a charcoal grill:
  4. grill steaks on the rack of an uncovered grill directly over medium coals 7 to 9 minutes for medium rare (145F) or 10 to 12 minutes for medium (160F), turning once halfway through grilling.
  5. For a gas grill:
  6. Preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover; grill as above.
  7. Let stand 10 minutes before serving.
  8. Serve with Chimichurri. Makes 6 servings.
  9. FOR THE CHIMICHURRI:
  10. In a food processor or blender combine 1 cup firmly packed fresh cilantro leaves, 1 cup firmly packed fresh flat leaf parsley leaves, 1/4 cup white or red wine vinegar, 2 cloves rough chopped garlic cloves, 1/2 tsp. salt, 1/2 tsp. cumin, and 1/2 tsp. crushed red pepper.
  11. With processor or blender running, slowly add 1/4 cup olive oil through the opening in lid in a thin, steady stream until the mixture is creamy and smooth.

Notes

If you don’t love a strong vinegar flavor:
Use 2 tablespoons of vinegar instead of 1/4 cup. Add a bit extra olive oil for the correct sauce consistency.