Ingredients

The following ingredients have 4 Servings
  • 1/2 teaspoon fresh cracked pepper
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 1 1/2 to 2 pound flat iron steak
  • canola oil to brush the grill
  • 3 cloves garlic
  • 1 cup lightly packed cilantro (stems removed)
  • 1 cup packed Italian flat leaf parsley (stems removed)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cumin
  • 1/3 cup white wine vinegar
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup olive oil

Instruction

  • In a bowl combine pepper, granulated garlic, salt, cumin, cayenne pepper and chili powder.
  • Lay steak on foil, rub mixture onto meat. Cover with aluminum foil. Refrigerate for 1 hour.
  • Meanwhile, place cilantro, parsley, kosher salt, cumin, white wine vinegar and crushed red pepper in a food processor. Turn food processor on, while it is processing slowly add in the olive oil until the mixture emulsifies, about 1 minute. You will have a smooth sauce. Keep at room temperature until ready to serve.
  • Preheat gas grill on high setting. Once heated brush grill with oil.
  • Cook steak on high for 2 minutes on each side. Reduce heat to medium and cook for an additional 2-3 minutes. Remove and allow to rest for 10 minutes. Slice against the grain. Transfer to serving platter, spoon chimichurri sauce over the top, serve.