Grilled flat iron steak with Chimichurri sauce
Recipe by Chef Chrysa Robertson | Photography by Rick Gayle
Grilled flat iron steak
4 flat iron steaks, 8-10 ounces each
1 tablespoon balsamic vinegar
2 tablespoons brown sugar
1-2 garlic cloves, minced
2 tablespoons olive oil
3 tablespoons fresh herbs (parsley, thyme, oregano), minced
Freshly ground black pepper
Trim any membrane from steaks. In shallow baking dish, combine vinegar, brown sugar, garlic, herbs, olive oil and lots of pepper. Add steaks to mixture and turn to evenly coat. Allow steaks to marinate for 1 to 2 hours.
Prepare a charcoal grill. Season steaks liberally with salt and place on hot grill, turning frequently, until desired doneness (medium-rare is recommended). Remove from heat and let rest for 5 minutes before slicing thinly across the grain.
Plating suggestion: Serve on arugula salad dressed with a simple vinaigrette of red wine vinegar, Dijon mustard and olive oil. For an accompaniment, add roasted or grilled potatoes and green onions.
11⁄2 cups Italian parsley leaves, finely chopped and tightly packed*
3⁄4 cup oregano leaves, finely chopped and tightly packed*
1 tablespoon shallot, minced*
1 large garlic clove, minced*
1⁄4–1⁄2 jalapeno (depending on heat desired), seeded and minced
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 cup olive oil
Optional: 1 pinch red chili flakes
Combine parsley, oregano, shallot, garlic, jalapeno, vinegar and lime juice in a bowl. Whisk in olive oil. Season with salt and, if necessary, adjust taste with additional lime juice. If more heat is desired, add chili flakes.
*If using a food processor: Omit chopping and mincing parsley, oregano, shallot and garlic. Combine ingredients in the food processor. Pulse until chopped finely. Pulse in olive oil. Adjust seasonings as above.
Yields approximately 1 cup