Monday, April 16, 2012

Flat Iron Steak

I love flat iron steak. It is a cut we use frequently at work and I enjoy the combination of flavour and tenderness that it offers. Apparently it is also known as Top Blade.
I picked a couple up for dinner tonight and decided I wanted to do a chimichurri with it. A quick google revealed that I am not inventing the wheel. In fact, just days ago, Kalyn posted an updated recipe for it.
Flat iron Steak with Chimichurri - Kalyn's Kitchen

My chimichurri recipe is without a doubt not authentic, but It  IS delicious.

1 bunch parsley
1 bunch cilantro
olive oil
white wine vinegar
1/2 red onion
citric acid (optional)

I pulse the parsley and cilantro in the food processor with some olive oil, about 1/2 cup of vinegar, salt. sambal, chopped garlic and a pinch of citric acid. I use the citric because I like my chimichurri to stay green, but it is totally unnecessary. Adjust seasoning and oil and vinegar amounts to your taste. Stir in minced red onion. Serve over steak.
Here are a few other chimichurri recipes that look great (and more authentic than mine).

Chimichurri - E-Curry
Beet Crudo with Chimichurri

The steak I seared in a cast iron pan, 3 minutes per side, then rested for 6 minutes before slicing

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