Grilled Flat-Iron Steaks With Chimichurri

Popular in Argentinian cuisine, chimichurri is a fresh herb sauce, similar to pesto, traditionally served with grilled meat. These steaks get a cumin-chili-cayenne rub too.

Prep/Cook Time: 1 Hour 35 Minutes, Servings: 6

Ingredients

• 3 boneless beef chuck top blade (flat-iron) steaks, cut 3/4 inch thick
• 1½ teaspoons kosher salt or salt, divided
• ½ teaspoon garlic powder
• 1 teaspoon ground cumin, divided
• ½ teaspoon chili powder
• ½ teaspoon cracked black pepper
• ¼ teaspoon cayenne pepper
• 1 cup firmly packed fresh cilantro leaves
• 1 cup firmly packed fresh Italian (flat-leaf) parsley leaves
• ¼ cup white-wine vinegar
• 3 cloves garlic, cut up
• ½ teaspoon crushed red pepper
• ¼ cup olive oil

Directions

1. Trim fat from steaks. Place steaks on a baking sheet lined with parchment paper or plastic wrap.
2. In a small bowl, combine 1 teaspoon salt, garlic powder, 1/2 teaspoon cumin, chili powder, black pepper and cayenne. Sprinkle mixture evenly over both sides of each steak; rub in with your fingers. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
3. For chimichurri, in a food processor or blender, combine cilantro, parsley, vinegar, garlic, the remaining ½ teaspoon salt and ½ teaspoon cumin and the crushed red pepper. With the processor or blender running, slowly add oil through the opening in the lid in a thin, steady stream until mixture is smooth. Set aside.
4. Grill steaks on the rack of an uncovered charcoal grill directly over medium coals for 7 to 9 minutes for medium-rare (145°F) or 10 to 12 minutes for medium (160°F), 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 above.) Serve steaks with chimichurri.

Nutritional Information

Per Serving: 322 Calories, Total Fat: 21 g, Saturated Fat: 5 g, Cholesterol: 91 mg, Carbohydrates: 2 g, Fiber: 1 g, Total Sugars: 0 g, Protein: 30 g, Sodium: 587 mg

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