Grilled Flat Iron Steak with Chimmichuri Sauce

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Serves 4-6

  • 1 ½ lbs. Flat Iron steak
  • 2 Tbs. brown sugar
  • 2 tsp. kosher salt
  • 1 tsp. fresh ground black pepper
  • 1 Tbs. smoked paprika
  • 1 Tbs. garlic powder
  • olive oil for drizzling


Prepare your grill for indirect heat grilling.  Remove the steak from the frig and rub both sides with the dry rub.

Wrap tightly in plastic wrap and allow to sit at room temperature for 30 minutes before grilling.

Right before grilling unwrap the steak and drizzle both sides with some olive oil.  Place over the coals and grill for

2-3 minutes per side.  Place the steak on the indirect heat side for another 7-9 minutes with the lid on.

An internal temperature of 135 will give medium rare.

Allow the steak to rest for 5 minutes before slicing.  Serve in the flat bread with grilled onions and chimmichuri sauce.


Chimmichuri Sauce:

  • 1 cup olive oil
  • 2/3 cup red wine vinegar
  • 2 Tbs. lemon juice
  • 1 bun. Flat leaf parsley, coarsely chopped
  • 1 bun. Basil
  • 1 Tbs. oregano
  • 2 garlic cloves
  • 1 shallot
  • fresh ground pepper
  • kosher salt
  • crushed red pepper flakes


In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and

shallots. Pulse until well blended but do not puree. Add the black pepper, the salt and crushed red pepper flakes.

Transfer the sauce to a non-reactive bowl and cover with plastic wrap for at least 2 hours, and up to 6 hours at room

temperature. Chimichurri sauce will keep refrigerated in a well sealed container for up to 3 days.


Grilled Vegetables

Amount     Measure    Ingredient Preparation Method

2                  medium     zucchini, Italian style cut in 1/2″ pieces
2                  medium     red peppers,                  cut in 6 pieces each
1                  lg.                red onion, cut in 6 rings
2                  medium     Japanese eggplants,   cut in 1/2″ pieces
18                spears        asparagus,                    trimmed
3                  tbs.              balsamic vinegar
2                  tbs.              olive oil
                    salt and pepper, to taste
1/4 cup mixed fresh herbs, parsley, thyme, rosemary, basil and tarragon


Mix the zucchini, asparagus, peppers and eggplant together in a bowl.  Lay the onions in a single layer on a

tray.  Mix the balsamic vinegar and oil together and season with salt and pepper.  Brush both sides of the

onions with the mixture and pour the rest over the other vegetables and toss to coat.  Let marinate for 1 hour.

When your grill is hot grill the onions on both sides until fully cooked.  Do the same with the other

vegetables.  You may have to move things around and turn several times to ensure even grilling and no

burning.  Transfer to a serving platter when ready to eat and sprinkle with the fresh herbs.



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