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:
- 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.
- Rub enough marinade over steaks until completely covered, reserve extra marinade for later.
- 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:
- Preheat BBQ medium high and oil the grates with vegetable oil.
- Grill steaks on each side for until medium rare (usually 4-6 minutes) or desired doneness.
- Remove the steaks from the grill and let them rest for 10 minutes.
- 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