In the mood for a REALLY nice steak?

How about a flat iron steak with chimichurri sauce.....


With just an old fashion baked potato along with green beans/mushrooms/edamame

The sauce here is the key. I seasoned the steaks with sea salt, fresh pepper and garlic powder. Grilled them on the inside grill pan to medium ( INSIDE? why I don't know it was 82 degrees F here today). The sauce takes time to rest so plan ahead:

For the sauce:

one hand full of fresh parsley ( flat leaf)
one roasted garlic clove [ in foil add the clove, a touch of olive oil roast 30 min @ 375]
one sprig of fresh rosemary
about 2 tablespoons of olive oil
about one tablespoon of finely chopped sweet onion [to your taste]
about 3 shots of Worcestershire sauce from the bottle
salt and pepper

Put the first three ingredients in a food processor and pulse until chopped, you will have to mix it in since there is no liquid yet.... once the herbs are chopped, with the machine on, add the olive oil and the W sauce; just make sure everything is mixed. Add salt and pepper, mix and keep in the refrigerator for an hour.

After an hour, warm in the microwave in 10 second intervals until warm and let it stand until the steaks are rested.

I sliced the meat wafer thin, served on a white plate. On one side, the meat with some rested jus over the top. I plated the chimichurri sauce around the meat in teaspoon fulls in between a touch of horseradish dollops. Baked potato on the side and vegs in between.

So easy, so good. ENJOY.

Flat iron cuts really have not caught on as a great steak cut ( at least here in La Jolla) so they are VERY cheap to cook.