Grilled Flat Iron Steak with Chimichurri Sauce

Ingredients

• 1 piece Flat Iron Steak, 1 1/2 – 2 pounds
• 1 T Steak Rub
• 1/2 cup finely chopped cilantro leaves
• 1/2 cup finely chopped flat leaf parsley leaves
• 2 T minced garlic
• 3 T fresh lemon juice
• 2 tsp. red wine vinegar
• 1 tsp. Aleppo pepper flakes
• 1 tsp. ground cumin
• 1/2 cup olive oil

Directions

1. Pull the steak from the refrigerator at least 30 minutes before you plan to grill. Coat it with the steak rub and leave it on the counter so the chill comes off.
2. Rinse the cilantro and parsley leaves, then dry them well with paper towels or a salad spinner. Mince the cilantro, parsley, and garlic very finely, either with a knife or in a food processor fitted with the steel blade.
3. Transfer the chopped mixture to a bowl. Stir in the lemon juice, red wine vinegar, Aleppo pepper, and cumin until everything is combined. Add the olive oil and mix until the sauce looks evenly blended, then leave it at room temperature for at least 15 minutes before serving.
4. For the steak, heat a gas or charcoal grill to medium-high. At that heat, you should only be able to hold your hand over the grate for 2-3 seconds. Lay the steak on the grill on a diagonal. Cook for about 3-4 minutes, or until grill marks begin to show, then turn it 45 degrees and cook the same side for another 3-4 minutes.
5. Flip the steak and continue grilling on the second side until it reaches the doneness you like. For medium rare, the total cooking time may be just under 12 minutes, though that can change with the grill heat, the steak’s starting temperature, and even the weather. An instant-read meat thermometer is the easiest way to be precise with beef.
6. When the steak is cooked the way you want it, take it off the grill and rest it for 5 minutes. Slice it thinly across the grain and serve hot, with the Chimichurri sauce spooned over the top or offered alongside.