Flat iron steak is an incredible cut. Like the skirt steak, it's one that butchers try to keep under wraps. It's less expensive than the traditional cuts like NY strip, tenderloin, or rib eye, but if cooked right and sliced against the grain it's a total winner. I served it with a Chimmichurri sauce and grilled onions. Add a glass of a good Bordeaux or Shiraz and it doesn't get any better.
Makes 6-8 servings
1 cup extra-virgin olive oil
1/2 cup (about 15) peeled garlic cloves
1/3 cup Sherry wine vinegar
1/2 lime, juiced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup fresh oregano leaves
3 tablespoons fresh thyme leaves
Red pepper flakes, to taste
1/4 cup (1/2 stick) butter
(2) 1 1/2-pound flat iron steaks
Finely chop first 9 ingredients in a food processor. Set sauce aside.
Cook butter in small heavy saucepan over medium-high heat until brown, about 2 minutes. Add sauce; stir 1 minute. Season with salt and pepper.
Heat grill to medium-high heat. Season meat with kosher salt and fresh ground black pepper. When grill is ready, place steaks on grill and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks from grill; let stand 5 minutes. Thinly slice steaks across grain. Serve with chimichurri sauce and Enjoy!
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