Recently I had the pleasure of giving a cooking demonstration for The Braves Big Night Out while the Angels were in town. I was charged to come up with a dish that was influenced by our out-of-town opponents. Inspired by the Southern California cuisine, I choose to prepare something fresh and satisfying while paying homage to Central American. The final dish was a Chimichurri Marinated Flat Iron Steak with Lime Salted Fingerlings, garnished with a Pico de Gallo Shrimp Ceviche.
Since we are in the grilling season I wanted to provide a simple recipe to highlight the Flat Iron marinade and Chimichurri part of the dish I shared with my guests.
Chimichurri Marinated Flat Iron Steak
- ½ Bunch Cilantro
- 4 Cloves Garlic Crushed
- 1 Tbl Coriander
- 1 Tbl Black Peppercorns
- 2 tsp Chili Flake
- 2 tsp Whole Cumin
- 2 oz Sherry Vinegar
- 3 oz Grapeseed Oil or Oil blend
- 2 Bunches Cilantro
- 4 Tbl Fresh Garlic
- 1 ea Shallot (Fine Dice)
- 2 Tbl Red Pepper (Fine Dice)
- 2 ea Limes Juiced
- 1 oz Red Wine VInegar
- ½ Tbl Red Chili Flakes
- Salt + Pepper
- 6 ea Flat Iron Steaks
- Gather and measure out all ingredients (except cilantro) and place in medium-sized pan.
- Heat over medium heat until mixture starts to sizzle (about 4 to 5 minutes). This is to get depth in flavor for the marinade and enhance the spices and aromatics.
- Set aside and allow to mixture to cool to room temperature. Once cool, pour into freezer bag and add steaks and cilantro to bags and marinate overnight or up to 4 hours before you prepare steaks.
- Chop up and stir together all ingredients for Chimichurri. Chill in fridge up to 3 hours before serving.
- Flat Iron Steaks are a great cut, and full of flavor. I recommend grilling 3-5 minutes on each side or until mid-rare. You can also oven or pan roast. The meat should be sliced thinly against the grain.
- Place sliced meat on platter. Drizzle Chimichurri on over the steak and season with coarse sea salt. Serve immediately.
Happy grilling folks!