This steak practically melts in your mouth. The zesty chimi sauce is the perfect complement. It has just the right kick. Yummy!
I can’t say enough good things about this recipe. It’s easy. Tasty. Versatile. Healthy. Hello? Who wouldn’t want that? Seriously, if you want to score points with your loved ones. Make this for them. Looking to win someone’s heart? Cook this. You seriously can’t go wrong. Really.
Let me tell you… It’s also versatile. It’s fabulous as a main entree with the steak topped with the chimi and a side dish. Perfection. But you know what? It’s also amazing in a wrap. Or how about trying it in a panini? Yes! About nine times out of a ten this time, I enjoyed it in a wrap. It makes the perfect lunch. I’m telling you. It’s a breeze to make too. Make sure you do buy the flat iron cut of beef and then grill it to about medium rare. That’s how you get that mouthwatering, melt-in-your-mouth texture.
Let me say a few words about the chimichurri here. Yum, yum, yum, oh and, yum. This stuff is super easy to make, but boy does it pack a mighty flavor pumch! True confession: I don’t dig spicy food, which is practically a sacrilege here in the American Southwest. However, I love the kick that this sauce provides. Just enough heat. And if you like it hotter, then by all means, spice it up! It’s your sauce. You’re the cook. Make it yours!
You’re going to love this!
Flat Iron Steak with Chimichurri
- 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 cup fresh cilantro firmly packed
- 1 cup fresh Italian parsley firmly packed
- 1/4 cup white wine vinegar
- 2 cloves garlic chopped or minced
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp crushed red pepper
- 1/4 cup olive oil
- Trim fat from steaks Place steaks on a baking sheet lines with plastic wrap.
- For rub, in a small bowl combine salt, garlic powder, cumin, black pepper, and cayenne pepper.
- Sprinkle rub evenly over both sides of each steak; rub in with your fingers.
- Cover with plastic wrap; marinate in the refrigerator 1 hour or overnight.
- Grill steaks, uncovered, directly over medium heat 7-9 minutes for medium rare (145 degrees F) or 10-12 minutes for medium (160 degrees F), turning once. Let stand 10 minutes before serving with Chimichurri.
- In a food processor or blender combine cilantro, parsley, vinegar, garlic, salt, cumin, and crushed red pepper.
- With processor or blender running, slowly add olive oil through opening in lid in a thin, steady stream until creamy and smooth. Enjoy!
Recipe Credit: Our Best Recipes by Family Circle