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Chimichurri and Flat Iron Steak?

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Kim H

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Chimichurri and Flat Iron Steak?

by Kim H » Thu Apr 30, 2009 8:48 pm

There have been a few people discussing flat iron steak with chimichurri sauce, which sounds awesome, and has lead me to 2 questions - first, does anyone have a recipe for a good chimichurri sauce that they're willing to share? I made one years ago, but didn't know what I was doing. I liked it, but would rather have some decent recipes.

And second, what is the difference between flat iron steak, flank steak, and carne asada?
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Becky M

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Re: Chimichurri and Flat Iron Steak?

by Becky M » Fri May 01, 2009 1:38 am

Kim H wrote:
And second, what is the difference between flat iron steak, flank steak, and carne asada?


good question........im interested as well........i know i will now be googling it for a while.....
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Ed Vermillion

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Re: Chimichurri and Flat Iron Steak?

by Ed Vermillion » Fri May 01, 2009 8:01 am

Kim, here is the one I like the best. I make 2 batches of this. One for the marinade and one for table serving.

Chimichurri Sauce

1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
juice of a lemon wedge
1 tablespoon diced red onion
1 teaspoon dried greek oregano
1 teaspoon fresh ground black pepper
1/2 teaspoon sea salt

I put all of that into a tall ceramic pitcher and use a hand stick blender to mix.

Depending on the amount of flat iron being done I double or triple it as necessary.

I love the red wine vinegar tang of this sauce!

I marinate the steak overnight if I have the time and then slather more on when we eat.
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Marsha L.

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Re: Chimichurri and Flat Iron Steak?

by Marsha L. » Fri May 01, 2009 12:26 pm

I've had Ed's - it's great!
Marsha Lynch
LEO columnist, free range cook/food writer/food stylist

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