Sunday, January 27, 2008

Grilled Flat Iron Steak With Mediterranean Chimichurri

Grilled Flat Iron Steak With Mediterranean Chimichurri
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By Anthony Bombaci


4 7-8-ounce flat iron steaks, cleaned (Chef Bombaci prefers Wygu)
4 Tablespoons extra virgin olive oil
Fine sea salt
20 spears asparagus pencil-thin spears, trimmed
8 baby carrots, blanched
Fleur de sel
1 cup Mediterranean Chimichurri (recipe below)


Preheat the grill or broiler. Brush the steaks with 2 Tablespoons oil and season with fine sea salt. In a bowl, combine the asparagus and carrots with the remaining 2 Tablespoons oil and season lightly with fine sea salt. Grill or broil the steaks to medium rare, about 3 minutes per side. At the same time, grill or broil the vegetables, about 3 minutes per side. Let the meat to rest for 5 minutes before slicing thinly on the bias.

To serve, place the steak in the center of each plate. Season lightly with the fleur de sel, and top with the chimichurri (recipe below). Arrange the vegetables on top of the steak.

Adapted by

Yield: 4 Servings

Prep time: 5 minutes

Cook time: 15 minutes

Round Out the Meal:
With roasted potatoes.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Merlot.

Mediterranean Chimichurri
1/4 cup sherry vinegar
2 Tablespoons minced shallots
2 teaspoons minced garlic
2 teaspoons dried oregano
2 Tablespoons chili paste (Chef Bombaci prefers Aji Molido)
1 Tablespoon sea salt
3/4 cup extra virgin olive oil
3/4 cup pitted and chopped kalamata olives
3/4 cup chopped sun dried tomatoes In a bowl, combine all the ingredients, and let sit for 15 to 20 minutes.

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