This one's for Kim:
Adapted from Bob appetit, July 2003
When I make this, I use one 12 oz Flat Iron steak from FoxHollow Farms which feeds three ( small servings). You can cut the amount of chimichurri sauce in half if desired- it makes alot! I make the whole recipe as it keeps in the refrigerator for weeks.
Grilled Flat Iron Steak with Chimichurri Sauce
yield: Makes 6 to 8 servings
1 cup extra-virgin olive oil
15 peeled garlic cloves- coarsely chopped
1/3 cup white wine vinegar
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup fresh oregano leaves
3 tablespoons fresh thyme leaves
1/8 cup (1/4 stick) butter
(2) 1 1/2-pound flat iron steaks
Preparation:
Finely chop first 7 ingredients in processor. Set sauce aside.
Cook butter in small heavy saucepan over medium-high heat until brown, about 2 minutes. Add sauce; stir 1 minute. Remove from heat immediately. Season with salt and pepper.
Prepare barbecue (medium-high heat). Sprinkle room-temperature steaks with kosher or sea salt, and pepper. Cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks from grill; let stand 5 minutes. Thinly slice steaks at an angle across grain. Plate several slices on each plate, then top with chimicurri cross-wise across the middle of the slices. Serve with extra chimichurri sauce.
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