If I could write a love letter to a cut of beef, it would be to flat iron steak. When I was in grad school, a few more years ago in the past than I now like to admit, I was smitten with flat iron steak.
Flat iron is a cut of beef found near the shoulder. It is thin, easy to prepare, easy to season, and makes a medium, medium-rare, or rare cooked steak a breeze, especially if you're like me and like steak Valentine's Day red in the middle.
The other reason I like the flat iron cut is that back when I was in grad school on a budget, I could find the cut at whole foods for $6/lb. As in under $10 for high quality, extremely fresh, grass-fed steak. You can't get anything at Whole Foods for $10, let alone steak.
But then, the flat iron became the trendy cut of 2014, and now, prices have skyrocketed. Although to be honest, the cut is still downright affordable. Its fine, I will share my trendy meat with you all. I gguuuuuuuess. Everyone deserves a great, easy-to-prepare cut of steak.
Chimichurri is fairly common in summer, since it uses a lot of fresh herbs and flavors. However, this chimichurri is slightly different since I decided to make it festive for fall with the addition of nontraditional sage and roasted red pepper.
In addition to the fall flavors, this recipe especially is perfect for this time of year. Why? Because it is almost the holiday season, which means that whether you are a student, a parent, or just a young working professional like yours truly, you're short on time. And when you are short of time, I bet you take some short cuts and try to dive headfirst into a bag of chips and french fries. Right? Rightttt? Tell me you do that. Asking for a friend.
The best part about this recipe is that the dry rub, and the chimichurri can be made ahead of time. The dry rub can marinate the steak overnight, and the whole dish comes together in about 10 minutes. 10 minutes! Perfect almost holiday season weeknight meal. Perfect meal for ohmygodijustwanttowatchnetflix, and, oh, totally impressive. I have made this dish several times for dinner guests, and each one is equally impressed with how much "time" I spent creating a delicious, creative meal for them...during the work week.
Some cook's notes:
- The chimichurri can be made in advance, but I believe its best used within 48-72 hours.
- I like to use the dry rub as a marinade overnight, however, an hour before cooking is fine too.
- As much as I love flat iron steaks, a comparable cut is flank steak if you so prefer.
Dry Rub Marinated Flat Iron Steak with Roasted Red Pepper-Sage Chimichurri
For the dry rub:
- 1 tbsp. coconut sugar
- 1 tsp. dried mustard powder
- 1 tsp. whole black peppercorns
- 1 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/4 tsp. dried onion powder
- 1/2 tsp. hot red chile powder
- Dash of Himalayan pink salt
For the chimichurri:
- 1-cup parsley
- 1 whole roasted red pepper
- 1/2 cup cilantro
- 1/4 cup fresh oregano
- 1/4 cup sage
- 5 tbsp. Olive oil
- 2 tsp. lemon juice
- 2 tsp. freshly minced garlic
- 2 tsp. onion powder
- 1 tsp. apple cider vinegar
- 1/2 tsp crushed red pepper
- Freshly ground pepper and salt
- 1 1/2 lbs flank steak or flat iron
- 2 tsp. olive oil
- To assemble the dry rub, mix all ingredients in a medium sized bowl. Coat your steak evenly with the dry rub, and wrap tightly with plastic wrap. Store and let marinate overnight, or at least one hour.
- To assemble the chimichuri, place all ingredients in a food processor. Process for 1-2 minutes. Set aside or store in an airtight container in the fridge for up to 2 days.
- When ready to cook the steak, heat olive oil in a large frying pan or cast iron pan.
- Put the steak in the pan, and cook on high heat for 3-4 minutes per side for medium. Adjust your times according to your preference.
- Once cooked according to preference, remove from heat and let sit for 5 minutes. Slice against the grain into long strips and garnish with chimichurri.