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.