#39 - Grilled Flat Iron Steak with Chimichurri

Well, we were down to our last two Omaha Steaks after our beef fajitas and our steak and spinach meals. We thought it was a good time to try out another new recipe - a chimichurri sauce.

Grilled Flat Iron Steak with Chimichurri

From EpicuriousChimichurri is an Argentine sauce that is great for marinading or topping meat, and it takes a lot of fresh herbs. The main ones we used were cilantro and parsley. Apparently a true chimichurri is supposed to use something called culantro - and herb you can't find easily in the U.S. - but the recipe we found said to use cilantro which you can find at the Wheaton Giant.
To make a chimichurri sauce, it's actually pretty easy. You measure your oil, vinegar, and fresh herbs, and plop it in a food processor.
So while getting those things all measured out, we started cooking our steaks.
Then we turned on the food processor and had a tasty meal all ready for us.
This was a fun meal. The chimichurri added some flavors that we're not used to having on our meat, and it gave the whole dish a nice kick. And besides that, the bright green color makes everything look fresh and exciting. It's the closest that we've ever felt to being actual gauchos.
Get your ponchos, bombachas, and bolas out, and whip yourself up a delicious dinner:

Ingredients

• 1 cup Italian parsley
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 cup cilantro
• 2 cloves garlic
• 3/4 tsp crushed red pepper
• 1/2 tsp cumin
• 1/2 tsp salt
• 2 flat iron steaks
• Salt
• Pepper
• Vegetable oil
• 1/4 white onion, sliced

Preparation

1. Combine first 8 ingredients in a food processor and blend until pureed.
2. Let sauce stand at room temperature.
3. Salt and pepper both sides of each steak.
4. Heat grill pan with a bit of olive oil over medium-high heat.
5. Add the steaks, and cook for 6-7 minutes.
6. Flip the steaks, add the onions to the pan, and cook for an additional 6-7 minutes for medium doneness.
7. Pour chimichurri sauce over the meat, and serve.