Recipes and Cooking Grilled Flat Iron Steaks with Chimichurri 3.8 (6) 1 Review For supreme succulence, cook the steaks to medium-rare doneness (145 degrees). By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 30, 2014 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 25 mins Marinate Time: 1 hrs Grill Time: 7 mins Total Time: 1 hrs 32 mins Servings: 6 Jump to Nutrition Facts Ingredients 3 boneless beef chuck top blade (flat iron) steaks, cut 3/4 inch thick 1 teaspoon kosher salt or salt ½ teaspoon garlic powder ½ teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon cracked black pepper ¼ teaspoon cayenne pepper 1 cup firmly packed fresh cilantro leaves 1 cup firmly packed fresh Italian (flat-leaf) parsley leaves ¼ cup white wine vinegar 3 cloves garlic, cut up ½ teaspoon kosher salt or salt ½ teaspoon ground cumin ½ teaspoon crushed red pepper ¼ cup olive oil Directions Trim fat from steaks. Place steaks on a baking sheet lined with parchment paper or plastic wrap. For rub, in a small bowl combine the 1 teaspoon salt, the garlic powder, 1/2 teaspoon cumin, the chili powder, black pepper, and cayenne pepper. Sprinkle mixture evenly over both sides of each steak; rub in with your fingers. Cover with plastic wrap and marinate in the refrigerator for 1 hour. For chimichurri, in a food processor or blender combine cilantro, parsley, vinegar, garlic, the 1/2 teaspoon salt, 1/2 teaspoon cumin, and the crushed red pepper. With processor or blender running, slowly add oil through opening in lid in a thin, steady stream until mixture is smooth. Set aside. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes for medium-rare (145°F) or 10 to 12 minutes for medium (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.) Serve steaks with chimichurri. Tips The flat iron steak (aka: top blade steak) is a lot like flank steak but is better marbled, making it more tender. Rate it Print Nutrition Facts (per serving) 322 Calories 21g Fat 2g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 322 % Daily Value * Total Fat 21g 27% Saturated Fat 5g 25% Cholesterol 91mg 30% Sodium 587mg 26% Total Carbohydrate 2g 1% Protein 30g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.