3 boneless beef flat iron (top blade) steaks, cut 3/4 inch thick
1 tsp salt
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup firmly packed cilantro leaves
1 cup firmly packed flat leaf parsley leaves
1/4 cup white wine vinegar
2 cloves garlic, chopped
1/2 tsp salt
1/2 tsp cumin
1/2 tsp crushed red pepper
1/4 cup olive oil
Instructions
Trim fat from steaks. Place steaks on a baking sheet lined with plastic wrap. For rub, in a small bowl, combine 1 tsp salt, garlic powder, 1/2 tsp cumin, pepper, and cayenne pepper. Sprinkle mixture over both sides of each steak. Rub in with your fingers. Cover with plastic wrap. Marinate in the refrigerator for 1 hour.
For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals 7-9 minutes, turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as per charcoal grill. Let stand 10 minutes before serving.
For chimichurri, in a food processor or blender, combine cilantro, parsley, vinegar, garlic cloves, 1/2 tsp salt, 1/2 tsp cumin, and crushed red pepper. With processor or blender running, slowly add 1/4 cup olive oil through opening in lid in a thin, steady stream until mixture is creamy and smooth.
Originally Submitted
8/1/2014
0 Out of 5 from
0 reviews
You can add this Grilled Flat Iron Steaks with Chimichurri recipe to your own private DesktopCookbook.
