Flat Iron Steak with Chimichurri

With Summer weather here in the Pacific Northwest for this Fourth of July weekend, I decided to prepare a small flat iron steak with chimichurri for dinner tonight. Of course, regular visitors to the blog will know I love cooking beef sous vide style to get incredible results and this meal is no different. Cooked at 125 degrees F using my Anova One immersion circulator and finished on the grill, just writing about this dinner has my mouth watering. This is my first foray into making chimichurri and I am excited to enjoy this Argentinian delight with my steak. And is this meal easy? You bet it is. Simply it is a vacuum sealed steak taking a bath for a few hours before meeting the grill for some tasty char and then draped in a parsley and garlic based sauce. What could be tough about that? Given all that is going on with this dish, I bet you are hungry now too… so let’s get started!

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Prep time: 20 mins

Cook time: 2 hours 15 mins

Total time: 2 hours 35 mins

Serves: 2

Ingredients

1 lb flat iron steak

Marinade

1 tbsp balsamic glaze
1 tbsp balsamic vinegar
1 tsp garlic, minced
1 tbsp stone ground mustard
½ tsp salt
½ tsp black pepper

Chimichurri

1 cup flat leaf parsley, heavy stems removed and lightly packed
¼ cup cilantro, stemmed and lightly packed
1 tbsp oregano leaves, fresh
3 large cloves garlic
⅓ cup red wine vinegar
½ cup extra virgin olive oil
½ tsp red pepper flakes
¼ tsp salt
1 tsp fresh lemon juice

Instructions

Prepare the steak:

Set up the immersion circulator to 125 degrees F for sous vide cooking.
Mix the marinade ingredients in a small bowl.
Coat the steak with the marinade and vacuum seal in a vacuum bag.
When the sous vide water bath is at temperature, add the steak and cook for at least 2 hours.

Making the Chimichurri:

Add all the ingredients into a food processor and pulse until smooth.
Cover and let the flavors meld at room temperature for 1 hour OR in the refrigerator for several hours.

Grill the steak:

Preheat the grill to Medium-High heat.
Clean and oil the grate to minimize sticking.
Remove the vacuum sealed bag with the steak from the water bath and open the bag.
Place the steak on a plate and dry off with paper towels.
Lightly drizzle canola oil over the steak and sprinkle with salt and freshly cracked black pepper.
Place steak onto the hot grill, leaving for 3 minutes to create some grill marks.
Rotate the steak 45 degrees to create a cross hatch of grill marks, leaving on for 2 - 3 minutes.
Flip the steak and leave on the grill for 5 minutes.
Remove steak and tent with foil, allowing it to rest for 10 minutes.
Slice steak across the grain at a 45 degree angle.
Plate the steak and spoon chimichurri over top before serving.

Notes

Extra chimichurri is great with crusty bread as an appetizer.

The salad I served with the steak is a traditional Argentinian Ensalada Criolla - chopped tomato, red bell pepper, and white onion dressed in a red wine vinaigrette. What a wonderful pairing!

Prepare the steak:
Set up the immersion circulator to 125 degrees F for sous vide cooking. Mix the marinade ingredients in a small bowl. Coat the steak with the marinade and vacuum seal in a vacuum bag. When the sous vide water bath is at temperature, add the steak and cook for at least 2 hours.

Making the Chimichurri:
Add all the ingredients into a food processor and pulse until smooth. Cover and let the flavors meld at room temperature for 1 hour.

Grill the steak:
Preheat the grill to Medium-High heat. Clean and oil the grate to minimize sticking. Remove the vacuum sealed bag with the steak from the water bath and open the bag. Place the steak on a plate and dry off with paper towels. Lightly drizzle canola oil over the steak and sprinkle with salt and freshly cracked black pepper.

Place steak onto the hot grill, leaving for 3 minutes to create some grill marks.

Rotate the steak 45 degrees to create a cross hatch of grill marks, leaving on for 2 – 3 minutes. Flip the steak and leave on the grill for 5 minutes.

Remove steak and tent with foil, allowing it to rest for 10 minutes. Slice steak across the grain at a 45 degree angle. Plate the steak and spoon chimichurri over top before serving.