Flat Iron with Chimichurri
Flat iron steak is cut from the shoulder of the cow. Its other name is top blade. Being from the shoulder it’s a tougher cut of meat and so really benefits from being cooked quickly.
We love this steak cooked blue and served with chimichurri, a South American marinade of parsley, and coriander with a vinegarette sauce. We like to spice it up a little by adding chopped chilli.
Cooking surfaces
BBQ Temperature
Ingredients
For the steak
- 600g Flat Iron steak
- Maldon salt
For the Chimichurri
- A handful of chopped parsley
- A handful of chopped coriander
- 1/2 banana shallot, finely diced or a 1/2 small red onion
- 1 clove garlic, crushed
- 1 red chilli, finely diced
- 100ml light olive oil
- 1 tbsp red wine vinegar
- Juice of a lemon
- 1.5 tsp granulated sugar
- Salt and pepper to taste
Equipment
No special equipment, just decent lumpwood charcoal with no chemicals in it (restaurant grade).
Method
For the chimichurri
- Take all of the ingredients and mix together in a bowl.
- Taste and season with salt and black pepper.
For the flat iron
- Take your bavette and season with Maldon salt. Leave to sit for 20 minutes to an hour.
- Setup your Egg with a basket full of charcoal at 250°C with either your cast iron searing grid or a cast iron plancha.
- Pop your steak directly onto the grid and allow it to cook for about 3 minutes, turning regularly.
- Turn your steak over.
- Cook for a further 2.5 minutes, turning regularly.
- Remove the steak from the Egg and allow it to rest in foil for about 5 minutes.
To serve
- Flat iron has a grain running along it. Cut your flat iron across the grain into 5mm slices.
- Arrange on a plate or a board.
- Spoon over the chimichurri.
- Eat it with your fingers.
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