Grilled Flat-Iron Steaks with Chimichurri
Popular in Argentinian cuisine, chimichurri is a fresh herb sauce, similar to pesto, traditionally served with grilled meat. These steaks get a cumin-chili-cayenne rub too.
1 hour 35 minutes
- 3boneless beef chuck top blade (flat-iron) steaks, cut 3/4 inch thick
- 1 1/2teaspoons kosher salt or salt, divided
- 1/2teaspoon garlic powder
- 1teaspoon ground cumin, divided
- 1/2teaspoon chili powder
- 1/2teaspoon cracked black pepper
- 1/4teaspoon cayenne pepper
- 1cup firmly packed fresh cilantro leaves
- 1cup firmly packed fresh Italian (flat-leaf) parsley leaves
- 1/4cup white-wine vinegar
- 3cloves garlic, cut up
- 1/2teaspoon crushed red pepper
- 1/4cup olive oil
- Trim fat from steaks. Place steaks on a baking sheet lined with parchment paper or plastic wrap.
- In a small bowl, combine 1 teaspoon salt, garlic powder, 1/2 teaspoon cumin, chili powder, black pepper and cayenne. 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 remaining 1/2 teaspoon salt and 1/2 teaspoon cumin and the crushed red pepper. With the processor or blender running, slowly add oil through the opening in the lid in a thin, steady stream until mixture is smooth. Set aside.
- Grill steaks on the rack of an uncovered charcoal grill directly over medium coals for 7 to 9 minutes for medium-rare (145°F) or 10 to 12 minutes for medium (160°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.
Per serving (recipe makes 6 servings)
|Mono Saturated Fat||12g|
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