Grilled Flat Iron Steak With Chimichurri & Pickled Mustard Seed
by Johnny Loua, Chef, Seattle, Washington
- 2 (8-ounce) Certified Piedmontese flat iron steaks
- Sea salt
- Fresh cracked pepper
- Olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon granulated garlic
- Micro greens or edible flowers, for garnish
Combine oil, paprika, garlic, salt, and pepper and marinate the steak in the mixture for 30 minutes at room temperature. Meanwhile, heat grill to 400°F. Grill the steaks for 2 minutes on each side, then remove and let rest for 10 to 15 minutes before slicing.
To assemble, spread about 2 tablespoons of Chimichurri (recipe follows) on the bottom of the plate, then slice the steak against the grain and place on top. Spoon a little Pickled Mustard Seed (recipe follows) over the steak, then garnish with micro greens or edible flowers.
Pickled Mustard Seed
- 2 tablespoons mustard seed
- ½ cup rice wine
- ½ teaspoon salt
- 1 teaspoon sugar
- ½ cup water
In a small pot, combine all ingredients, except mustard seed, and bring to boil. Once boiling, add mustard seed, remove from heat, and let the mixture cool down. Transfer into a small container and set aside until ready to serve.
- 1 teaspoon parsley
- 1 teaspoon thyme
- 1 teaspoon fresh oregano
- 1 clove garlic
- 2 tablespoons Champagne vinegar
- ½ cup olive oil
In a high-speed blender, combine all ingredients and blend. With the blender and slowly emulsify with olive oil, adjust seasoning with salt and pepper.
Pairing: Penner Ash Pinot Noir