Homemade Chimichurri with Flat Iron Steak
Summer is the time for grilling - and for classic steak combinations. A staple sauce with a nice balance of acidity and flavor is the Argentinian sauce called chimichurri. It brightens up any cut, but is especially good atop 100% Full-Blood Wagyu Flat Iron Steak.
Recipe adapted from Hey Grill Hey.
- 1 Vermont Wagyu Flat Iron Steak
- 1 tablespoon extra virgin olive oil
- 1 tablespoon coarse sea salt
For the Chimichurri:
- 1 cup fresh Italian parsley packed
- 1/4 cup fresh oregano leaves
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 3-4 garlic cloves peeled
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
In a food processor, blend the ingredients for the chimichurri. Pulse until well combined, leaving only small pieces of the herbs.
Pour the sauce into a serving bowl, cover, and set in the fridge until ready to use. The chimichurri can be made several hours in advance.
Remove the steak from the refrigerator 30 minutes prior to grilling. Brush on all sides with the olive oil and season with the sea salt.
Preheat grill for a high temperature (around 450 degrees F).
Place the steak directly over the coals or flames and grill for 7-8 minutes on each side, or until the internal temperature reads 145 degrees F for a medium doneness.
Remove the steak and rest for 5-10 minutes.
Slice the steak against the grain, top with the chimichurri sauce or leave it on the side for dipping, and serve immediately.
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