Grilled Flat Iron Steak with Chimichurri Sauce July 10 2012

 

 

 Flat Iron

1 1/2 to 2 pound flat iron steak

½ tsp fresh cracked pepper    

½ tsp granulated garlic

1 tsp kosher salt          ¼ tsp ground cumin

1/8 tsp cayenne           ¼ tsp chili powder

canola oil to brush the grill

Chimichurri Sauce

3 cloves garlic

1 cup lightly packed cilantro, stems removed

1 cup packed Italian flat leaf parsley, stems removed

½ tsp kosher salt         ¼ tsp cumin

1/3 cup white wine vinegar

½ tsp crushed red pepper

½ cup olive oil

Directions

1.      In a bowl combine pepper, granulated garlic, salt, cumin, cayenne pepper and chili powder.

2.      Lay steak on foil, rub mixture onto meat. Cover with aluminum foil. Refrigerate for 1 hour.

3.      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.

4.      Preheat gas grill on high setting.  Once heated brush grill with oil.

5.      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.