Recipe: Grilled Chimichurri Flat Iron Steak

Posted in Recipes on .

For your next summer BBQ, try this grilled flat iron steak and chimichurri combination. The flat iron/top blade cut is flavourful, tender, and perfect for grilling; complement the meat’s beefiness with freshly-made chimichurri for a delicious evening meal.

Grilled Chimichurri Flat Iron Steak

  • 4 x 7oz flat iron steaks
  • 2 tbsp vegetable oil for grill
  • 1 bunch cilantro, chopped
  • 2 bunch parsley, chopped
  • 5 cloves fresh garlic, chopped
  • 1 tsp chili flakes
  • 1 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp salt

To prepare the chimichurri and rub:

  1. Place cilantro, parsley, fresh garlic, chili flakes, olive oil, red wine vinegar, ground cumin, salt and pepper in a blender or food processor. Pulse until smooth.
  2. Rub enough marinade over steaks until completely covered, reserve extra marinade for later.
  3. Let the steaks marinade 6-8 hours. After marinating, remove the steaks from the marinade. Wipe off and discard any excess marinade.

To prepare the steak:

  1. Preheat BBQ medium high and oil the grates with vegetable oil.
  2. Grill steaks on each side for until medium rare (usually 4-6 minutes) or desired doneness.
  3. Remove the steaks from the grill and let them rest for 10 minutes.
  4. Slice each steak along grain into 4-6 slices each. Serve with extra chimichurri on the side for dipping.

 

Makes 4 servings, serves 4 people.

Recipe courtesy of Executive Chef Wayne Sych of Joe Fortes Seafood & Chophouse

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