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.
3 boneless beef chuck flat iron (top blade) steaks, cut 3/4 inch thick
1 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. cracked black pepper
1/4 tsp. cayenne pepper
1 recipe Chimichurri sauce:
1 cup firmly packed fresh cilantro leaves
1 cup firmly packed fresh flat-leaf parsley leaves
2 tablespoons to 1/4 cup red or white wine vinegar (see notes below)
2 cloves roughly chopped garlic
1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. crushed red pepper or flakes
Trim fat from steaks, and place steaks on a baking sheet lined with plastic wrap.
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.
For a charcoal grill:
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.
For a gas grill:
Preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover; grill as above.
Let stand 10 minutes before serving.
Serve with Chimichurri. Makes 6 servings.
FOR THE CHIMICHURRI:
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.
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.
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.