I’ve been sifting through my seemingly endless assortment of recipes. As I’ve mentioned before, Hubby has a birthday coming up. Less than a month to get my ducks in a row and settle on the perfect menu – from appetizers to desserts. One of the things I love about this sort of intense planning is that you discover dishes from the past, and fondly remember how delicious these forgotten gems were.
I’ve shared the Flat Iron Steak with Chimichurri Sauce before – way back in May 2015. It’s been a while since both the share and the last time we’ve made this dish. Shortly after my original posting, we had dinner with family and my brother-in-law served his grilled steaks with Chimichurri sauce. What a coincidence!
Chimichurri Sauce in a condiment sauce from Argentina that is used on grilled meats, much like the way Americans use A-1 Steak sauce on a T-Bone, except this sauce has more versatility. Chimichurri Sauce is not just reserved for steaks or grilled red meats. It can also accompany grilled chicken, pork or even as a side to grilled fish such as Sword Fish Steaks.
Typically Chimichurri is made from finely chopped parsley, oregano, minced garlic, olive oil and white vinegar. In Latin Countries outside Argentina, Paraguay and Uruguay, the dominant flavor comes from the use of chopped coriander leaves, more commonly known as Cilantro. Although usually served in its green form, like Enchilada Sauce, it does have a red version. Bobby Fey of the Food Network fame has a wonderful spin using skirt steak served with both the green (as a marinade) and red sauces (as a finishing sauce). Like so many dishes floating about, there are a variety of takes on what makes a Chimichurri recipe “authentic”. In my opinion, they are all authentic – be it to a country, a region, a city or a particular family. Chimichurri is something that has been around for hundreds of years, so who is to say what constitutes an original, authentic recipe?
Like the recipe, how one serves and consumes their Flat Iron Steak with Chimichurri Sauce varies. While I enjoyed mine as a thinly sliced steak, Hubby and Kiddo wrapped theirs in warm tortillas, with more sauce and a dash of sour cream. Kiddo adds crumbled Feta to his wrap. Bottom line is that this dish is easy to make and a joy to eat.
Grilled Flat Iron Steak with Green Chimichurri Sauce
Ingredients: Flat Iron Steak
1 Flat Iron Steak, about 1 1/2 – 2 pounds
1 Tablespoon Montreal Steak Seasoning
Ingredients – Chimichurri Sauce
1/2 cup finely chopped cilantro leaves (about 1 cup before chopping)
1/2 cup finely chopped flat leaf parsley leaves (about 1 cup before chopping)
2 Tablespoons Roasted minced garlic
3 Tablespoons fresh lemon juice
2 Teaspoons White or Red wine vinegar
1/4 Teaspoon Cayenne Pepper
1 teaspoon ground cumin
1/4 cup olive oil
Take the steak out of the refrigerator at least 30 minutes before cooking, rub with steak rub, and let it come to room temperature.
Wash cilantro leaves and parsley leaves and dry with paper towel or spin dry in salad spinner. In a food processor fitted with a steel blade, finely chop the cilantro, parsley, and garlic. Transfer mixture to a glass bowl.
Add lemon juice, wine vinegar, and seasonings. Whisk to combine. Slowly whisk in olive oil. Let sauce stand at room temperature for a minimum of 30 minutes for flavors to marry. Taste and adjust seasonings as desired.
Build a fire in the charcoal grill, heating grill to medium-high heat. Clean grate and wipe with a little oil to prevent steak from sticking.
Place Flat Iron Steak on the grill at an angle. After about 3-4 minutes, or when nice grill marks start to form, rotate steak 45 degrees using tongs and continue to grill for about 3-4 minutes more on first side.
Flip steak over, again at angle and repeat grilling on second side. Continue to grill until cooked to your liking. Flat Iron Steak should be cooked no more than medium rare, for about 12 minutes, depending upon thickness of the cut.
When steak is done to your liking, remove from grill, tend and let rest for 5 minutes to allow juices to settle. Slice steak thinly across the grain. Serve hot, with Chimichurri sauce drizzled down the center. Serve remaining sauce on the side to add as desired.