Monday, February 16, 2015

Flat Iron Steak with Chimichurri

Flat iron steak is a great alternative to the more expensive cuts of beef.  When sliced thinly, and topped with my favorite chimichurri sauce, it's called delicious.  I served this with thinly sliced roasted sweet and white potatoes and grilled baby bok choy, sprinkled with lemon juice and garlic salt. Pare this with a good cabernet and you've got yourself some dinner!

3 lbs flat iron steak, generously seasoned with salt and pepper. If you really want a treat, and don't mind paying more, use black truffle salt.

Grill to your favorite temperature.  My family doesn't like it very red, so I cooked this to a temperature of 155 degrees.

Chimichurri (or green sauce)
2 tomatillos
2 jalapeño peppers
1/2 cup cilantro (measured when tightly packed)
1/2 cup parsley
2 cloves raw garlic
1/4 cup olive oil
2 T red wine vinegar
1 tsp salt 

Slice jalapeños in half, lengthwise. Place face down on a cooking sheet or small grilling rack.  Broil jalapeños and tomatillos under oven broiler until they begin to blacken.  Remove from oven and let cool.

Place all ingredients, including cooled peppers and tomatillos in a food processor and blend until all ingredients form a thick sauce.  Add a little more olive oil if it's too thick.  The sauce is best when very fresh, but it will stay for up to three days if you store it in a tightly sealed container in the refrigerator.

Dietary considerations: 
Gluten Free
Whole30 compliant

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