Grilled Flat Iron Steak with Chimichurri
Ingredients
- 2 flat iron steaks (about 1 1/2 pounds each)
- 2 tablespoons canola oil
- 1/4 cup Lea & Perrins (Worcestershire sauce)
- 1/4 cup soy sauce
- Kosher salt and freshly ground black pepper
- Chimichurri, see recipe
Instructions
In a large, resealable plastic bag combine the steaks, oil, Lea & Perrins and soy sauce. Seal bag and massage to blend. Marinate in refrigerator for at least 2 hours or up to 12 hours, occasionally turning bag. About 30 minutes prior to cooking time, remove steaks from refrigerator and let sit at room temperature. Meanwhile, prepare grill for direct cooking over medium-high heat. Remove steaks from marinade; drain and discard marinade. Cook steaks to desired doneness. For medium-rare, about 3 1/2 to 4 1/2 minutes per side (total cooking time will greatly depend on thickness of meat). Remove from grill and let stand 10 minutes. Thinly slice across the grain, season to taste with salt and pepper and serve with Chimichurri. Makes 6-8 servings.