Flat Iron steak is my new best friend – at least for this month.   Talk about scads of flavor – and it costs less than a NY steak or tenderloin.  I generally like a steak with a lot of fat (as I think it provides so much flavor, even though it isn’t so great for your heart or figure.)  The flat iron steak is flavorful because of the significant amount of marbling in the meat – if it’s Wagyu or Kobe beef, even better.  It can sometimes be a little tough (similar to skirt or flank steak), so marinating the steak will go a long way – shoot for 4 to 6 hours, or overnight if possible.  Toss it on the grill – it takes to the grill like wild fire!

Ingredients:

2 pounds Flat Iron steak

Chimichurri Sauce – adapted from Emeril Lagasse

1 cup olive oil

1/2 cup garlic red wine vinegar

1 cup italian parsley

3 Tbl chopped cilantro

2 Tbl lemon juice

1 tsp lemon zest

2 Tbl chopped fresh basil leaves

1 tsp dried oregano

6 cloves garlic, chopped (not mashed)

2 tsp Kosher salt

1/2 cup chopped green onions

1/4 tsp red pepper flakes

1/2 cup raw spinach leaves

Method:

1. Bring out the food processor, as it is going to do all the work.  Add all of the dry ingredients and give it a pulse or two.  Then add all the wet ingredients and PULSE again and again until it is the consistency of a pesto.   Do not hit the HIGH button or you will end up with watery slush (I achieved this great honor in less than 15 seconds).  So just use the PULSE button, pulse, pulse…

2. Place your flat iron steak in a plastic bag and add 1/3 of the above sauce over the steak.  Zip the lid close, and then massage the sauce into the steak – place in your refrigerator and marinate for at least 4-6 hours.

3. Remove from the bag and brush aside any remaining herbs that have clung to the steak and set it on your outdoor grill, or grill on top of your stove.  Cook about 6 minutes on each side then remove and put it on a plate to “rest” for about 10 minutes.   Cut the steak into thin slices across the grain (on the bias.)

4. Spoon 1/3 of the Chimichurri Sauce on top and instead of serving  “bread and butter” at the table, spoon the remaining 1/3 of the sauce on a small plate so your guests can dip slices of french bread in it (baguette works best) just like you would with olive oil dipping plates.

I love this!

Serves:  4 to 5 people