Grilled Flat Iron Steaks with Chimichurri

Grilled Flat Iron Steaks with Chimichurri
Adapted from bhg.com
Grilled Flat Iron Steaks with Chimichurri

PREP TIME

25

minutes

TOTAL TIME

95

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

95

minutes

SERVINGS

6

servings

Adapted from bhg.com

Ingredients

  • 3

    boneless beef chuck top blade (flat iron) steaks, cut 3/4 inch thick

  • 1

    teaspoon kosher salt or salt

  • 1/2

    teaspoon garlic powder

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon chili powder

  • 1/2

    teaspoon cracked black pepper

  • 1/4

    teaspoon cayenne pepper

  • 1

    cup firmly packed fresh cilantro leaves

  • 1

    cup firmly packed fresh Italian (flat-leaf) parsley leaves

  • 1/4

    cup white wine vinegar

  • 3

    cloves garlic, cut up

  • 1/2

    teaspoon kosher salt or salt

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon crushed red pepper

  • 1/4

    cup olive oil

Directions

Trim fat from steaks. Place steaks on a baking sheet lined with parchment paper or plastic wrap. For rub, in a small bowl combine the 1 teaspoon salt, the garlic powder, 1/2 teaspoon cumin, the chili powder, black pepper, and cayenne pepper. Sprinkle mixture evenly over both sides of each steak; rub in with your fingers. Cover with plastic wrap and marinate in the refrigerator for 1 hour. For chimichurri, in a food processor or blender combine cilantro, parsley, vinegar, garlic, the 1/2 teaspoon salt, 1/2 teaspoon cumin, and the crushed red pepper. With processor or blender running, slowly add oil through opening in lid in a thin, steady stream until mixture is smooth. Set aside. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes for medium-rare (145 degrees F) or 10 to 12 minutes for medium (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.) Serve steaks with chimichurri.

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