- 3 lbs flat iron steak
- Kosher salt
- Olive oil
- (makes approximately 1 cup)
- 1 medium shallot, finely minced
- 1 Tbsp. red wine vinegar
- 1 Tbsp. lemon juice
- 1/3 cup Italian parsley leaves, chopped
- 2 Tbsp. chives, minced
- 1 Tbsp. oregano, finely chopped
- 2 Tbsp. mint, chopped
- 1 Tbsp. capers, finely chopped
- Zest of 1 lemon
- 1/2 – 3/4 cup extra virgin olive oil
- 1 tsp. Kosher salt
- 1/4 tsp. pepper
FOR THE STEAK:
Season the steak with the salt and pepper and let sit for one hour at room temperature if you will be serving them within a couple of hours. (Or season and place uncovered in the refrigerator overnight, bringing them to room temperature one hour before grilling.)
Heat a grill to medium-high heat. Brush the steaks with olive oil. Grill the flat irons to medium rare, approximately 5-7 minutes per side. Place on a platter and cover loosely with foil to rest for at least 10-12 minutes.
Slice the steaks thinly, straight down, not on a diagonal.
FOR THE CHIMICHURRI SAUCE:
Combine the shallot, vinegar and lemon juice in a medium bowl and let sit for 15 minutes. Stir in the parsley, chives, oregano, mint, capers, and lemon zest and mix well. Slowly drizzle in the olive oil, whisking continuously, then add the salt and pepper. Taste for seasoning and add more salt or lemon juice, as needed.
TO FINISH AND SERVE:
Serve with the Chimichurri Sauce.
SILVERADO RECIPE HACK!
Reduce prepping time (and kitchen mess) with an authentic Chimichurri sauce like Elvio’s Gaucho Style Chimichurri Sauce crafted by California family business Elvio & Family. Elvio inherited Grandpa Ignacio’s “cowboy” chimichurri sauce recipe, created on the Argentine Pampas. Elvio brought it to Los Angeles in 1974 and added some California peppers.