Grilled Flat Iron Steaks with Chimichurri
prep 25 minutes
marinate 1 hour
grill 7 minutes
Recipe for Chimichurri
1 tsp. kosher salt
1⁄2 tsp. garlic powder
1⁄2 tsp. ground cumin
1⁄2 tsp. chili powder
1⁄2 tsp. cracked black pepper
1⁄4 tsp. cayenne pepper
3 boneless beef shoulder top blade (flat iron) steaks, cut 3⁄4 inch thick and trimmed
Prepare Chimichurri; set aside.
Line a baking sheet with parchment paper or plastic wrap.
In a small bowl combine next six ingredients (through cayenne pepper). Sprinkle over both sides of steaks; rub in with your fingers. Place on prepared baking sheet. Cover with plastic wrap and marinate in the refrigerator 1 hour.
Grill steaks, uncovered, over medium heat 7 to 9 minutes for medium rare (145°F) or 10 to 12 minutes for medium (160°F), turning once. Cut steaks into serving-size pieces. Serve with Chimichurri. Makes 6 servings.
In a food processor or blender combine 1 cup firmly packed fresh cilantro leaves, 1 cup firmly packed fresh Italian parsley leaves, 1⁄4 cup white wine vinegar, 3 cloves cut-up garlic, 1⁄2 tsp. Salt, 1⁄2 tsp. ground cumin, and 1⁄2 tsp. crushed red pepper. With processor or blender running, slowly add 1⁄4 cup olive oil in a steady stream until smooth.