Grilled Flat Iron Steak with Chimichurri Sauce

Recently my butcher recommended I try the cut of beef called Flat Iron Steak, telling me he was sure I'd like it. At first I thought this was just another name for flank steak, but I got interested when the butcher told me this cut of meat didn't need to be marinated. I got even more interested when he told me it was perfect for grilling.

The Flat Iron Steak is a long thin piece of meat, sometimes called a top blade steak because it comes from the top of the blade chuck roast. You can see pictures of where the Flat Iron Steak is cut from and how it got the name at Gourmet Sleuth. Under that label on the piece of meat I bought it says "You have just purchased a great new steak! The Flat Iron is cut from sections of larger roasts using a new cutting method. It is so tender, other than the tenderloin, you won't find a more tender steak."

Flat Iron Steak is relatively inexpensive, and I did find it to be very tender and delicious. I seasoned my steak with Pride of Szeged Steak Rub, a product I love but can't seem to find any more. That link takes you to the best price I saw online for this product, but you can use any type of steak rub for this recipe. If you don't have an outdoor grill, this can be cooked on a stove-top grill pan with ridges or a George Foreman Grill with good results.

Chimichurri Sauce is a salsa-like condiment which originated in Argentina and is used on beef. It's something I'd been wanting to try for a long time, and I found that there are many variations as to what ingredients should be included, just like salsa. I made the mistake of blending the sauce a little in the food processor after the oil was added. (Don't do that; it emulsifies the oil and gives a slightly cloudy look to the sauce.) This version was very tasty, and I'll probably continue to experiment with this sauce. After the recipe, look for Chimichurri Sauce variations from other bloggers and see which one sounds good to you.

Grilled Flat Iron Steak with Chimichurri Sauce

(Makes at least 4 servings, grilling instructions from meat package and Chimichurri Sauce inspiration from bloggers listed after the recipe.)

1 piece Flat Iron Steak, 1 1/2 - 2 pounds
1 T Steak Rub (I used Pride of Szeged, but you can use any brand)

Chimichurri Sauce:
1/2 cup finely chopped cilantro leaves (about 1 cup before chopping)
1/2 cup finely chopped flat leaf parsley leaves (about 1 cup before chopping)
2 T minced garlic (I used garlic puree from a jar)
3 T fresh lemon juice
2 tsp. red wine vinegar
1 tsp. Aleppo pepper flakes (or use a smaller amount of cayenne pepper if you can't find Aleppo pepper)
1 tsp. ground cumin
1/2 cup olive oil

Take the steak out of the refrigerator at least 30 minutes before cooking, rub with steak rub, and let it come to room temperature.

Wash cilantro leaves and parsley leaves and dry with paper towel or spin dry in salad spinner. Put cilantro, parsley, and garlic in food processor with steel blade, and pulse until herbs are finely chopped. Add lemon juice, red wine vinegar, Aleppo pepper and cumin and pulse a few times to combine.

Remove mixture from food processor and place in bowl. (This is important, see above.) Stir in olive oil until mixture is well blended, and let sit at room temperature at least 15 minutes before serving.

To cook steak, preheat gas or charcoal grill to medium-high heat. (You can only hold your hand there for 2-3 seconds at that temperature.) Put steak on grill at an angle. After about 3-4 minutes, or when you see nice grill marks starting, rotate 45 degrees and cook 3-4 minutes more on first side.

Turn steak over and cook 3-4 minutes more on second side. (I cooked my steak about 12 minutes total for medium rare, but cooking time will depend on the heat of your grill, the temperature of the meat, and even the weather. I recommend using an instant-read meat thermometer for best results on beef. They're widely available or you can follow that link to see an assortment at Amazon.com if you can't find one where you live.)

When meat is done to your liking, remove from grill and let rest for 5 minutes, then cut into thin slices across the grain. Serve hot, with Chimichurri sauce spooned over or on the side.

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South Beach Suggestions:
This is a perfect main dish for any phase of the South Beach Diet. Flat Iron Steak is remarkably lean for such a tender cut of meat. For phase one, you could serve this with Grilled Zucchini and Cucumber Salad with Balsamic Dressing. For phase two or three, trade one of the vegetables for Black Bean, Rice, and Cilantro Salad.

More Chimichurri Sauce Variations:
Flank Steak with Chimichurri Sauce from Fresh Approach Cooking
Traditional Chimichurri Sauce from A Fridge Full of Food
Skirt Steak with Chimichurri Sauce from Champaign Taste
Empanadas Chilenas with Salsa Chimichurri from Cooking Diva
Grilling and Chimichurri Times Two from Once Upon a Feast
Seared Tuna with Chimichurri Sauce from Amuse Bouche

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There's a great way to print recipes on Kalyn's Kitchen.
It's easy to find out who's hosting Weekend Herb Blogging this week.
There are actual rules for Weekend Herb Blogging.
Here is another place where I write more about food.
There are some tasty offerings for food bloggers at the Blogher 2007 Conference.

Tags:
Food Recipes Cooking South Beach Diet Recipes
Low Carb Recipes Low Glycemic Index Recipes
Grilling Beef