Grilled Flat Iron Steak With Chimichurri Sauce
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 cup
Sherry Wine Vinegar1 cup
Parsley (chopped fresh)1 cup
Cilantro (chopped fresh)1 cup
Oregano Leaves (fresh)3 tbsps
Thyme Leaves (fresh)1 cup
Butter (1/2 stick)Directions:
1
Finely chop first 7 ingredients in processor
2
Set sauce aside
3
Cook butter in small heavy saucepan over medium-high heat until brown, about 2 minutes
4
Add sauce; stir 1 minute
5
Season with salt and pepper
6
Prepare barbecue (medium-high heat)
7
Sprinkle steaks with salt and pepper
8
Place soaked wood chips in foil pan
9
Place foil pan directly atop coals on barbecue
10
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
11
Remove steaks from grill; let stand 5 minutes
12
Thinly slice steaks across grain
13
Serve with chimichurri sauce
14
Finely chop first 7 ingredients in processor
15
Set sauce aside
16
Cook butter in small heavy saucepan over medium-high heat until brown, about 2 minutes
17
Add sauce; stir 1 minute
18
Season with salt and pepper
19
Prepare barbecue (medium-high heat)
20
Sprinkle steaks with salt and pepper
21
Place soaked wood chips in foil pan
22
Place foil pan directly atop coals on barbecue
23
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
24
Remove steaks from grill; let stand 5 minutes
25
Thinly slice steaks across grain
26
Serve with chimichurri sauce