Grilled Flat Iron Steaks with Chimichurri

By chris5863

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

Details

Servings 6
Preparation time 25mins
Cooking time 95mins
Adapted from bhg.com

Preparation

Step 1

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.