It was Saturday night and we were down to one kid, thanks to my parents for taking Zachary for the evening for some one on one time with their grandson! Since we weren’t going to be taking our 17 month old out on a date night with us (read: food flying and loud bird like noises for all to hear – we opted to spare those who were out for the evening), B and I ran to the store with Noah really quick to grab something for dinner. I decided to fancy it up a little bit from our usual. Not that Chimichurri Flat Iron Steak fancy, but it was something neither of us had ever had before so I was excited (and a little nervous) to try it! 🙂 By the way, this recipe cost us right around $10 for the meat and the zucchini. Easy and inexpensive gets my vote any day!
This recipe was BOMB.COM!!! I will say, I DID have to get a few more spices I don’t normally use to make the rub, but IT WAS WORTH IT and I will be making this again soon. The rub for the meat took me less than 5 minutes to put together. Super easy! Handed that off to B to throw on the grill. While he did that, I made the Chimichurri sauce in our small food processor. I probably could have added more parsley to green it up a little bit, but this was delicious! There is a nice little kick to it, thanks to the Cayenne pepper, but it was PERFECT since I crave spicy foods when I do the 21 Day Fix Extreme!
I am so happy I tried something new – B and I both loved the flavor combination and the best part is I have some of the Chimichurri sauce left to make some Chimichurri chicken this week for lunch!
- 1 pound flat iron steak
- 2 T olive oil
- 1/4 tsp parsley
- 1/4 tsp sage
- 1/4 tsp cumin
- 1/4 tsp curry
- 1/4 tsp paprika
- 1/4 tsp basil
- 1/4 tsp chili powder
- 1/4 tsp coriander
- 3 cloves garlic, minced
- 1/2 large bunch Italian Flat Leaf parsley, rinsed
- 1/4 cup fresh cilantro leaves, rinsed
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 5 cloves garlic, minced
- 1 tsp crushed red pepper
- 1/2 tsp cumin
- 1/4 to 1/2 teaspoon salt (salt to taste)
- Place all ingredients for the sauce in the food processor and blend for about 4 minutes until you get pesto-like sauce. Using spatula, transfer sauce into a bowl.
- Mix all spices together in a small bowl
- Place steak into a bag or bowl.
- Rub spice mixture and minced garlic on both sides of steak
- If you grill it: Place the flank steak on the hot grill. Grill for about 4 minutes on each side. Remove from the grill and cover with aluminum foil – let it rest for 10 minutes before slicing.
- Preheat your grill to high. Put the steak on the grill for about 6-7 minutes and flip. Reduce heat. Grill until desired temperature and done-ness is reached.
- Once the steak is done, let it rest for about 5 or 8 minutes, thinly slice and serve.
- Top sliced steak with a spoonful of Chimichurri sauce. A little goes a long way with this one! Serve with roasted veggies.
- 1 Red, 1 Orange
- (*this is how I counted this recipe to allot for the steak and the sauce) Measure accordingly.
- Enjoy!