Now that we have had a few consecutive days of sunshine here in Seattle, I decided it is time that we break out the grill and do some BBQ-ing. I use the term “we” loosely since whenever Ryan and I BBQ, I prepare everything for the grill but don’t do the actual grilling. I leave that up to him since he enjoys it so much and I am not a huge fan of smelling like a BBQ. He doesn’t seem to mind, maybe its a guy thing. All of that aside, for our first BBQ of the season I decided that a good steak was in order. And in my opinion nothing tops a perfectly grilled steak better than the garlicky fresh taste of homemade chimichurri sauce.
For this recipe I chose to use flat iron steak which is cut from the shoulder of the steer. I like to use this cut because it is fairly inexpensive yet, unlike some other inexpensive cuts, it is very tender. I find that I don’t even need to marinate it. I simply make a quick spice rub, let the flavors meld for about an hour and then Ryan does a quick cook to medium rare and it’s good to go.
As for the chimichurri, for those of you that have never had it, it is a popular condiment in Argentina. While I have seen many different recipes for it, it most often includes parsley or cilantro, garlic, olive oil, and vinegar. Since I had both flat leaf parsley and cilantro I decided that I would combine the two. I also added a little kick with some crushed red pepper. It was delicious on the steak and I am anxious to see what other things it would go well with.
For the Chimichurri Sauce
I served this with a simple salad, a baked potato and a glass of red wine. Delicious. Enjoy!
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My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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