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Grilled Flat Iron Steak With Chive-Parsley Chimichurri

by , Matt's Red Rooster Grill, Flemington, New Jersey

Grilled Flat Iron Steak With Chive-Parsley Chimichurri

Serves 4

  • 1 cup chives
  • 3 tablespoons Dijon mustard
  • ½ cup white balsamic vinegar
  • ½ cup extra-virgin olive oil plus more for steak
  • Salt and pepper to taste
  • 8 garlic cloves
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 tablespoon brown sugar
  • Juice of 5 oranges
  • ½ cup diced red onions
  • ½ bunch flat leaf parsley, leaves and stems removed and roughly chopped
  • 4 tablespoons Worcestershire sauce
  • 3 cups arugula
  • 4 (8-ounce) Certified Piedmontese flat iron steaks

In a blender, combine chives, mustard, vinegar, ½ cup of olive oil, salt and pepper, garlic cloves, cumin, coriander, brown sugar, orange juice, red onions, parsley, Worcestershire sauce, and arugula. Pulse until coarsely blended and set aside.

Rub flat iron with extra-virgin olive oil and season both sides with salt and pepper. Sear the steak on a hot grill grate for about 5 minutes on each side, or until cooked to desired doneness. Let rest at least 15 minutes before slicing against the grain. Serve with chimichurri.

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