grilled flat iron with rustic Chimichurri sauce
We look forward to spring and summer for so many reasons: the warmth, the sun, and the opportunity for making memories with the people we love. When it comes to making memories and gathering, you can be sure that a nicely grilled steak is more than up to the task. This recipe uses an incredibly tender and flavorful Flat Iron steak and dresses it up with a truly delicious chimichurri sauce created by KC chef Anakaren Ibarra.
- Time: 20 minutes
- Serves 4
Ingredients
- 1 Flat Iron
- Kosher salt
- Pepper
- 1 cup cilantro
- 2 cups parsley
- 2-3 garlic cloves
- 1/2 teaspoon chili flakes
- 1/4 - 1/2 cup of red wine vinegar or fresh lemon juice
- 1 cup olive oil
- 1/2 cup water
Instructions
1. Liberally season Flat Iron with salt and pepper. Place steak in center of grid over medium, ash-covered coals. Grill steak, covered, until an internal temperature of 135° F. Let rest under tented aluminum foil. Temperature will continue to rise till 145° F when checked with an instant-read meat thermometer.
2. Meanwhile, combine parsley, cilantro, chili flakes, garlic, red wine vinegar, water, salt and pepper into blender and pulse until desired consistency. Add in olive oil; pulse for an additional five seconds.
3. Cut steak against the grain and top with chimichurri sauce.
