What's up guys it's Susie Bulloch from HeyGrillHey.com if you're watching
this video that means we already have something in common we both love great
barbecue which is perfect because here at HeyGrillHey my whole goal is to
help you make better barbecue so you can feed the people you love and become a
backyard barbecue hero today we're doing that with a grilled Flat iron steak with
chimichurri if you have a hankering for really rich true beef experience
Flatiron steak is the way to go and this chimichurri sauce just brightens the
whole thing up a steak this size serves about three people
allow yourself 45 minutes total 30 minutes for all the prep and 15 minutes
out on the grill let's get started here's what you'll need so with a 10 to
12 ounce Flatiron steak about a tablespoon of olive oil couple teaspoons
of kosher salt that's all you need for the meat itself for the chimichurri
sauce you need about a cup of fresh flat-leaf Italian parsley 1/4 cup of
oregano 1/2 a cup of extra virgin olive oil 1/4 cup of red wine vinegar 4 cloves
of garlic a teaspoon of red pepper flakes a teaspoon of kosher salt and a
half a teaspoon of black pepper first up we're gonna make our chimichurri you
just need a small blender jar or a food processor both work just fine
take your flat leaf parsley and you really only want the leaves you can just
rip those off get those in your blender jar and then pull the leaves off your
oregano stems and get those in there as well next we add in the rest of our
ingredients are olive oil our red wine vinegar
our peeled garlic cloves teaspoon of red pepper flakes teaspoon of salt and a
half a teaspoon of black pepper put your lid on we're just gonna pulse this a few
times we don't want to break the sauce entirely down you still want to see bits
and pieces of those whole herbs in there
you want it to look exactly like this quick taste to make sure it's balanced
correctly it's perfect we're just gonna transfer our chimichurri sauce to a
little bowl set aside until our steak is done chimichurri is actually best when
it's fresh so I don't recommend making this one too far in advance or your
herbs will turn brown let's season this meat get it on the grill so I can put
this chimichurri sauce all over it we're just gonna drizzle our Flatiron steak
with a little bit of olive oil this is gonna help get us a nice crust when it
hits the hot grill and then sprinkle on both sides with your kosher salt if you
love beef I gotta recommend you try a Flatiron steak at least
it has such a unique rich beefy flavor it's a lot more intense than some of the
prime cuts you get at the grocery store that's it for the steak the chimichurri
sauce is done I'm ready to head out to the grill I've got it preheated to 450
degrees we're doing direct heat high temperature it's gonna be a quick sear
on both sides and we're looking for an internal temperature of about 130 to 135
for medium-rare our grill is preheated to 450 degrees I'm cooking my steak over
a charcoal I think it adds great flavor but gas works just as well it's really
looking for temperature here and we want direct heat right underneath our steaks
put those right on the grates and plan about six to seven minutes per side
we've got the high heat right underneath the steak so I'm actually gonna put the
lid on for just a couple of minutes because that'll create more ambient heat
around the steak itself and I'll cook it a little bit more evenly when you're
grilling over charcoal at a really high temperature you just need to stay close
to your grill because you never know when fats gonna drip down cause the
flare-ups and you don't want to over cook these steaks
all right these have been on for about six minutes I think we're ready to flip
them just take a quick look underneath
just flip the steaks lid back on this is gonna need another six to seven minutes
but truly keep your thermometer close by we're looking for an internal
temperature of about 130 to 135 for medium-rare we're getting really close
I'm just going to close the lid I think it needs one to two more minutes I'm
making sure all the sides and edges of my steak have some nice char on it from
the grill this looks beautiful you can see that nice crispy golden from the
olive oil and the high temps on the grill it's gonna taste great alright
our steak is ready to come off we're just at 130 degrees Fahrenheit the perfect
medium-rare we gotta let the steak rest for about 10
minutes and then we're ready to slice it and slather the top of it with that
delicious chimichurri sauce
steak is rested that means time to slice and serve my favorite ways to serve a
Flatiron steak is just by slicing into thinner slices and kind of take your
knife add a little bit of an angle here so you get a good amount of that top
crust on both the top and the bottom by cutting this Flatiron steak thin you
know that each slice will be really tender a Flatiron steak has a really
interesting grain structure it actually runs top to bottom so there's no real
way to slice against the grain unless you went straight across so by cutting
it thinly into these little strips the color is perfect inside a nice
medium-rare and you can see the way that the grain structure runs vertically on
this cut of meat after I slice I actually like to shingle these out a
little bit before spooning on the chimichurri that way and the chimichurri
goes on top all of those vinegar and herbs runs in between each slice just
spoon a little bit of the chimichurri right across the middle of the steak so
the olive oil and the vinegar will run in between each piece of steak and then
those herbs will stay in the middle it looks beautiful Flatiron steak
chimichurri chimichurri one of my all-time faves
Wow I think it's so good because it's so
simple oh this is olive oil and salt on the steak and the chimichurri sauce on
top feels indulgent it feels indulgent and
also feels kind of adult like we need to invite people over and like sip things
with our pinkies up yeah mm-hmm all right Todd and I might have to enjoy
this for ourselves because I forgot to invite friends over tonight but I
promise next time we will hopefully you invite your friends over make this dish
if you do leave a comment let us know how it turned out for you or even better
snap a photo post it online and use the hashtag #HeyGrillHey that way Todd and
I can see it and we can comment engage with you and celebrate all of your
barbecue heroes success see you next time