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Grilled Flat Iron Steak with Chimichurri Sauce

Grilled Flat Iron Steak with Chimichurri Sauce

Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is not available, usage flank steak.

Active ingredients: 1/4 cup (1/2 stick) butter,2 1 1/2- pound flat iron steaks,1/ 4 cup sliced fresh cilantro,1/ 4 cup sliced fresh parsley,3 tablespoons fresh thyme leaves,1/ 2 cup (about 15) peeled garlic cloves,1 cup extra-virgin olive oil,1/ 4 cup fresh oregano leaves,3 cups oak- or hickory-wood smoke chips, taken in cold water at least 30 minutes, drained pipes,1/ 3 cup Sherry wine vinegar

Instructions: Finely chop first 7 components in processor. Set sauce aside., Prepare butter in small heavy saucepan over medium-high heat till brown, about 2 minutes. Add sauce; stir 1 minute. Season with salt and pepper., Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Location soaked wood chips in foil pan. Place foil pan directly atop coals on barbecue. When chips start to smoke, place steaks on grill rack directly over chips and cook to preferred doneness, about 4 minutes per side for medium-rare. Eliminate steaks from grill; let stand 5 minutes. Thinly piece steaks throughout grain. Serve with chimichurri sauce.

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