"Grilled Flat Iron Steak with Chimichurri Sauce"

By RoketJSquerl

Ingredients

• Chimichurri Sauce Ingredients:
• 1 piece Flat Iron Steak, 1 1/2 - 2 pounds
• 1 T Steak Rub (I used my homemade Montreal Steak Seasoning, but you can use any brand)
• 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 T minced garlic
• 3 T fresh lemon juice
• 2 tsp. red wine vinegar
• 1 tsp. Aleppo pepper flakes (or use a smaller amount of cayenne pepper if you can't find Aleppo pepper)
• 1 tsp. ground cumin
• 1/2 cup olive oil

Details

Adapted from kalynskitchen.com

Preparation

Step 1

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. Finely chop the cilantro, parsley, and garlic, either by hand or in a food processor with steel blade. Put ingredients into a bowl and add lemon juice, red wine vinegar, Aleppo pepper and cumin and stir to combine. Then stir in olive oil until mixture is well blended, and let sit at room temperature at least 15 minutes before serving.

To cook steak, preheat gas or charcoal grill to medium-high heat. (You can only hold your hand there for 2-3 seconds at that temperature.) Put steak on grill at an angle. After about 3-4 minutes, or when you see nice grill marks starting, rotate 45 degrees and cook 3-4 minutes more on first side.

Turn steak over and cook on the second side until the meat is done to your liking. (I cooked my steak just under 12 minutes total for medium rare, but cooking time will depend on the heat of your grill, the temperature of the meat, and even the weather. I recommend using an instant-read meat thermometerfor best results on beef. They're widely available or you can follow that link to see an assortment at Amazon.com if you can't find one where you live.)

When meat is done to your liking, remove from grill and let rest for 5 minutes, then cut into thin slices across the grain. Serve hot, with Chimichurri sauce spooned over or on the side.