Flat Iron with Chimichurri

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

Cast Iron Grid

BBQ Temperature

200C

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

  1. Take all of the ingredients and mix together in a bowl.
  2. Taste and season with salt and black pepper.

For the flat iron

  1. Take your bavette and season with Maldon salt. Leave to sit for 20 minutes to an hour.
  2. Setup your Egg with a basket full of charcoal at 250°C with either your cast iron searing grid or a cast iron plancha.
  3. Pop your steak directly onto the grid and allow it to cook for about 3 minutes, turning regularly.
  4. Turn your steak over. 
  5. Cook for a further 2.5 minutes, turning regularly.
  6. Remove the steak from the Egg and allow it to rest in foil for about 5 minutes.

To serve

  1. Flat iron has a grain running along it. Cut your flat iron across the grain into 5mm slices.
  2. Arrange on a plate or a board.
  3. Spoon over the chimichurri.
  4. Eat it with your fingers.
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