Flat Iron is my personal favourite – it’s softly marbled with fat so it’s tender and has a great beefy flavour. But in a nod to its Argentinian roots, I like to pair it with cuts traditionally used in South America such as flat iron, flank and skirt steak. ![]() □ For convenience, I usually throw everything into a food processor but I sometimes chop the parsley by hand too.Ĭhimchurri Sauce is brilliant paired with any steak suited to grilling. While fresh chilli looks better because you get more vibrant bits of red in the Chimichurri Sauce, dried pepper flakes adds better flavour than fresh.Ĭhimichurri Sauce is ridiculously easy to make. If you have a food processor. Some versions use fresh red chilli instead of dried. You’ll see plenty of variations around the place, but this is a classic version. It’s especially great if you’ve got an abundant supply of home grown parsley because it’s a great way to use lots of it! We like THIS RECIPE for Chimmichurri, but it can also be purchased already prepared.Here’s what you need. A roast will take longer to cook than steaks, but both will take less time to cook than conventional beef. Slice against the grain and serve topped with Chimichurri sauce. Allow meat to rest 8-10 minutes before slicing. Reduce heat to medium (about 350☏) and continue to cook until internal temperature is about 145☏ (medium rare). Sear roast/steak on the grill for 1-2 minutes per side. Spoon half the rub over one side of the roast/steak and massage it into the meat evenly. In a small bowl, combine salt, garlic powder, cumin, black pepper, cayenne pepper, smoked paprika and olive oil and mix well to create a wet rub. ![]() Take flat iron roast/steak out of the fridge and allow to come to room temperature (about 30 min).
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