Grilled Flat Iron Steak with Chimichurri Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 cup extra-virgin olive oil
- 1/4 cup (1/2 stick) butter
- 3 tablespoons fresh thyme leaves
- Carbohydrate 6 g(2%)
- Cholesterol 114 mg(38%)
- Fat 44 g(68%)
- Fiber 2 g(8%)
- Protein 30 g(60%)
- Saturated Fat 12 g(61%)
- Sodium 126 mg(5%)
- Calories 535
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. Season with salt and pepper. Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Place soaked wood chips in foil pan. Place foil pan directly atop coals on barbecue. When chips begin to smoke, place steaks on grill rack directly over chips 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.
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. Season with salt and pepper. Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Place soaked wood chips in foil pan. Place foil pan directly atop coals on barbecue. When chips begin to smoke, place steaks on grill rack directly over chips 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.
