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Bon Appétit

Grilled Flat Iron Steak with Chimichurri Sauce

By Felino Samson

4.1

(13)

Image may contain Steak Food Meal and Dish
Grilled Flat Iron Steak with Chimichurri SauceMark Thomas

Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is unavailable, use flank steak.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

1 cup extra-virgin olive oil
1/2 cup (about 15) peeled garlic cloves
1/3 cup Sherry wine vinegar
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup fresh oregano leaves
3 tablespoons fresh thyme leaves
1/4 cup (1/2 stick) butter
2 1 1/2-pound flat iron steaks
3 cups oak- or hickory-wood smoke chips, soaked in cold water at least 30 minutes, drained
1 8-inch square disposable aluminum foil baking pan

Preparation

  1. Step 1

    Finely chop first 7 ingredients in processor. Set sauce aside.

    Step 2

    Cook butter in small heavy saucepan over medium-high heat until brown, about 2 minutes. Add sauce; stir 1 minute. Season with salt and pepper.

    Step 3

    Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Place soaked wood chips in foil pan. Place foil pan directly atop coals on barbecue. When chips begin to smoke, place steaks on grill rack directly over chips and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks from grill; let stand 5 minutes. Thinly slice steaks across grain. Serve with chimichurri sauce.

TagsSteakBeefMeatGarlicRoot VegetableVegetableCilantroHerbs & SpicesOreganoMainDinnerGluten FreeNut FreeEasy30 Minutes or LessGrillingFood ProcessorBon Appétit
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