Flat Iron Steak with Chimichurri

Spring is here and the weather is NICE in Atlanta. Here's a great recipe when you're ready to grill out. This is an Argentinean style dish. The grilled meat is flavored with a little smoked paprika and is wonderful on it's on. The chimichurri sauce is a dressing of parsley, cilantro & garlic. It's traditionally paired with skirt steak but I had a flat iron steak. I served it with a salad with vinaigrette dressing. If you want even more flavors, gorgonzola in the salad works nicely with the flavors. If this isn't versatile enough yet, turn it into a wrap! Very delicious!

Chimichuri Sauce

1 1/2 Tbs minced parsley

1 tsp minced cilantro

3 Tbs olive oil

1 Tbs red wine vinegar

1 clove garlic

1/4 tsp salt

Combine all the ingredients and taste for seasoning. Let sit for an hour or more so the flavors come together. (This will keep in the fridge for a week or so.)


Chilli Water Marinade
1 C warm water
2 Tbs salt
1 Tbs smoked paprika

I got this marinade from a Food Network recipe. Mix the ingredients and pour it on the meat and let it sit at room temperature while the grill heats up. I love this because it adds tons of flavor to beef but no fat. This is the recipe that sold me on smoked paprika and I haven't looked back!

The grill needs to be 450 - 500⁰ - nice and hot! Grill on the first side about 8 - 10 minutes until you have a nice crust. Flip over and cook for another 5 minutes for medium-rare. It should be nice and dark brown on both sides with a good crust.  Remove from the grill, loosely cover with foil and do not touch it for at least 10 minutes!!!  After the meat has rested, cut it into ¼” slices.

Serve with a small amount of chimichurri and enjoy the explosion of flavors!