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Grilled Flat Iron Steak w/ Chimichurri Sauce Recipe

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This recipe for Grilled Flat Iron Steak w/ Chimichurri Sauce is from The Southwest District 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the steak you will need:
1/2 tsp fresh cracked pepper
1/2 tsp granulated garlic
1 tsp kosher salt
1/4 tsp ground cumin
1/8 tsp cayenne pepper
1/4 tsp chili powder
1 1/2 to 2 lb flat iron steak
Canola oil to brush the grill

For the chimichurri sauce you will need:
3 cloves garlic
1 c lightly packed cilantro, stems removed
1 c packed Italian flat leaf parsley, stems removed
1/2 tsp kosher salt
1/4 tsp cumin
1/3 c white wine vinegar
1/2 tsp crushed red pepper
1/2 c olive oil
Directions:
Directions:
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. Serves 4.

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.
Personal Notes:
Personal Notes:
I served this with a simple salad, a baked potato and a glass of red wine. We were skeptical about the chimichurri sauce, but it was actually really good!

 

 

 

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