Comments on: Grilled Flat Iron Steak with Chimichurri Sauce

By: Labor Day Chicken Rolls | Simply Scrumptious

Labor Day Chicken Rolls | Simply Scrumptious — Tue, 08 Sep 2009 01:18:31 +0000

[...] favorite food blogs, I came across a fantastic recipe for Chimichurri sauce created by Des from Life’s Ambrosia. The collaboration between the chimichurri sauce and mircale whip is what truly made these rolls [...]

By: Paul

Paul — Wed, 22 Jul 2009 18:50:06 +0000

Well, the sauce and the rub are made. Now all I have to do is wait for the meat to thaw and we will rub down the meat and then fire up the grill. I am using two sirloins and a small tenderloin from a local beef producer here in town.

Something we noticed about buying into a beef is that the cuts are pretty poor compared to butchering yourself. We used to have beef and when you are young it is well worth it; when you get older you just hope that you children have the energy for such a project.

For now we will enjoy what we can get. I’ll post the results later.

By: Columbus Foodie » Blog Archive » May 2009 Roundup

Columbus Foodie » Blog Archive » May 2009 Roundup — Tue, 21 Jul 2009 10:29:32 +0000

[...] Orzo Stuffed Peppers from La Bella Cook, Chicken Parm Pizza Balls from Lauren’s Kitchen, Grilled Flat Iron Steak with Chimichurri Sauce from Life’s Ambrosia, Pea and Leek Risotto with Basil from Lime in the Coconut, Spicy [...]

By: Pam

Pam — Thu, 09 Jul 2009 16:58:44 +0000

I tried this recipe and LOVED it. Thanks for inspiring me.

By: Howard

Howard — Thu, 25 Jun 2009 17:38:15 +0000

Awesome recipe – I make the same thing with no idea it was a real sauce, it just sounded good and I had the ingredients. My only advice is to use rice wine vinegar instead of white vinegar. It changes the flavor profile rather significantly and removes the white vinegar flavor (I am not a fan.)

By: Deseree

Deseree — Tue, 23 Jun 2009 03:52:46 +0000

I’m glad you enjoyed this Jeff! I would’ve never thought to put it over pasta, that sounds delicious!

By: Jeff

Jeff — Mon, 22 Jun 2009 19:36:56 +0000

Just another note, I made this for my in-laws Saturday and it was a hit.

We threw the left over chimichurri onto pasta for lunch the next day and that was quite tasty too.

By: Deseree

Deseree — Mon, 08 Jun 2009 16:57:41 +0000

I am glad that you enjoyed this Jeff! From your description it sounds like you did pick the right cut of meat. Flat Iron steak is a little bit different than flank steak. Flank steak is from the belly of the cow and is usually a lot tougher than flat iron, and requires marinading. The flat iron, which is loaded with marbling, comes from the shoulder blade of the cow where there is some gristle but when the butcher cuts this cut from the top layers of the blade they usually remove the connective tissue. Perhaps they didn’t get all of it in the steak that you bought. Hope this helps!

I’ll be sure to keep the recipes coming :-)

By: Jeff

Jeff — Mon, 08 Jun 2009 15:44:11 +0000

I made this last night and it was AMAZING!

I have a question for you about the flat iron steak, though, Des. I always thought it was something like a flank steak but all the butcher had was these nice 1 inch thick slabs maybe 5 inches by 3 inches. Is that what you had in mind?

I have no complaints on flavor, it was great. But these things had a big line of grisel through them which I didn’t expect.

Keep up the good work, and I’ll keep stealing your recipes. :)

By: Deseree

Deseree — Tue, 02 Jun 2009 22:45:21 +0000

Not strange at all :) Thanks Oneshotbeyond!