Grilled Flat Iron Steaks with Chimichurri

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  • Makes: 6 servings
  • Prep: 25 mins
  • Marinate: 1 hr
  • Grill: 7 mins

Grilled Flat Iron Steaks with Chimichurri

Directions

  1. Trim fat from steaks. Place steaks on a baking sheet lined with parchment paper or plastic wrap.
  2. 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.
  3. 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.
  4. 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 degrees F) or 10 to 12 minutes for medium (160 degrees 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.
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Nutrition Facts (Grilled Flat Iron Steaks with Chimichurri)

  • Per serving:
  • 322 kcal ,
  • 21 g fat
  • (5 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 91 mg chol. ,
  • 587 mg sodium ,
  • 2 g carb. ,
  • 1 g fiber ,
  • 0 g sugar ,
  • 30 g pro.
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