Cassie’s Ruminations

Flat Iron Steak with Chimichurri Sauce

Last night’s dinner was a flat iron steak marinated in chimichurri sauce and grilled. We also had some grilled zucchini and potatoes. Good stuff. Chimichurri is an Argentinian marinade and condiment. Flat iron steaks are a relatively new cut, so if you can’t find it in your store, a skirt steak or flank steak would work just as well.

Grilled Flat Iron Steak with Chimichurri
Serves 2
Ingredients:

1 flat iron steak (about 1 lb)

Chimichurri ingredients:
1 bunch flat leaf parsley
8 cloves garlic
¼ cup olive oil
½ cup red wine vinegar
¼ cup lemon juice (about the juice of one lemon)
2 tsp dried oregano (or 3 tbsp of fresh)
½ tsp salt
1 tsp black pepper

In a food processor, finely chop the parsley. Add the other ingredients and pulse to combine completely. Pour half of the chimichurri into a bowl for serving with the steak later, and pour the other half into a large zip top bag. Place the steak in the bag, seal, and massage the marinade into the steak. Allow to marinate at room temperature for 20-30 minutes while the grill preheats to medium.

When the grill is hot, place the steak on the grill and cook for about 6 minutes on each side for a medium steak. Remove from the heat and let rest for 10 minutes. Slice across the grain and serve with reserved chimichurri sauce on top if desired.

For the grilled vegetables, I just sliced zucchini and potatoes into rounds (fairly thick for the zucchini, very thin for the potatoes), tossed them with a bit of olive oil, salt and pepper, and placed them in a grill basket on the grill when I turned it on. The potatoes need the extra time while the grill heats up to get tender and be cooked through at the same time as the steak.