Grilled Flat Iron Steak with Chimichurri Sauce
For this recipe I chose to use flat iron steak which is cut from the shoulder of the steer. Nothing tops a perfectly grilled steak better than the garlicky fresh taste of homemade chimichurri sauce.
Servings 4 Servings
Ingredients
Ingredients:
- 1/2 teaspoon fresh cracked pepper
- 1/2 teaspoon granulated garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 1 1/2 to 2 pound flat iron steak
- canola oil to brush the grill
For the Chimichurri Sauce
- 3 cloves garlic
- 1 cup lightly packed cilantro stems removed
- 1 cup packed Italian flat leaf parsley stems removed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
- 1/3 cup white wine vinegar
- 1/2 teaspoon crushed red pepper
- 1/2 cup olive oil
Instructions
- In a bowl combine pepper, granulated garlic, salt, cumin, cayenne pepper and chili powder.
- Lay steak on foil, rub mixture onto meat. Cover with aluminum foil. Refrigerate for 1 hour.
- Meanwhile, place cilantro, parsley, kosher salt, cumin, white wine vinegar and crushed red pepper in a food processor. Turn food processor on, while it is processing slowly add in the olive oil until the mixture emulsifies, about 1 minute. You will have a smooth sauce. Keep at room temperature until ready to serve.
- Preheat gas grill on high setting. Once heated brush grill with oil.
- Cook steak on high for 2 minutes on each side. Reduce heat to medium and cook for an additional 2-3 minutes. Remove and allow to rest for 10 minutes. Slice against the grain. Transfer to serving platter, spoon chimichurri sauce over the top, serve.
Notes
I served this with a simple salad, a baked potato and a glass of red wine. Delicious. Enjoy!