Grilled Flat Iron Steak With Chimichurri Sauce

Recipe Ingredients

1 cup	237ml	Extra-virgin olive oil
1/2 cup	118ml	Peeled garlic cloves - (abt 15)
1/3 cup	78ml	Sherry wine vinegar
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
1/4 cup	10g / 0.4oz	Fresh oregano leaves
3 tablespoons	45ml	Fresh thyme leaves
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
2		Flat iron steaks - (1 1/2 lbs ea)
3 cups	711ml	Oak- or hickory-wood smoke chips - soaked in cold
		Water for at least 30 minutes, drained
1		Disposable 8"-square foil baking pan

Recipe Instructions

Finely chop first 7 ingredients in processor. Set sauce aside.

Cook butter in small heavy saucepan over medium-high heat until brown, about 2 minutes. Add sauce; stir 1 minute. Season with salt and pepper.

Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Place soaked wood chips in foil pan. Place foil pan directly atop coals on barbecue. When chips begin to smoke, place steaks on grill rack directly over chips and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks from grill; let stand 5 minutes. Thinly slice steaks across grain. Serve with chimichurri sauce.

This recipe yields 6 to 8 servings.

Source:
Bon Appetit, July 2003

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