After a long week of work it was time to relax on the porch and have a tasty supper. Tonight I picked up a flat iron steak – this cut is perfect for grilling – full of flavor. You do not want to over cook this cut. Medium-rare to medium is perfect. Anything more and it might get a little tough. We served this with some grilled packet potatoes and fresh sweet corn. I made a batch of fresh chimichurri (Argentine style) sauce to top it off.
This chimichurri sauce goes great with grilled steak – it is light and fresh – and the red pepper flakes give it a nice touch of heat. All you need is a food processor and a handful of ingredients. Your friends will be impressed by the depth of flavor in this easy to prepare sauce. Mix it up and let chill while you grill up the rest of the meal.
The flat iron steak needs minimal seasoning – salt, pepper and olive oil. This is also called a Top Blade steak so if your butcher gives you a strange look when asking for a flat iron, you can ask for the Top Blade. The name comes from the shape of the cut – it is said to look like an old flat iron….Grill over medium high heat for about 7 minutes a side – internal temp to 145 for medium rare.
I also mixed up some chive, lime butter for the corn and taters. The lime flavor went great with both! Load up your plate and chow down. Cheers!
Argentinian Chimichurri Sauce:
1 cup lightly packed chopped flat leaf Italian parsley
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves
3/4 cup olive oil
Directions:
Place all ingredients in a food processor, except olive oil, and pulse until well chopped, but not pureed.
With food processor running. slowly add the olive oil until well blended. Cover and chill.