Grilled Steaks with Chimichurri Sauce
- 2 Flat Iron (or shoulder) steaks
- ½ Cup soy sauce
- ½ Cup pineapple juice
- 1 Teaspoon Gourmet Garden® Squeeze Garlic
- 1 Tablespoon Gourmet garden® Squeeze Italian herbs
- 1 Bunch flat leaf (Italian) parsley, rinsed, drained and rough chopped
- 2 Tablespoons Gourmet Garden® squeeze cilantro
- ½ Tablespoon dried oregano
- 1 Tablespoon Gourmet Garden® squeeze garlic
- ¾ Cup olive oil
- 1 Teaspoon each salt and pepper
- ½ Teaspoon cayenne pepper
- ¼ Cup white wine vinegar
- Place the soy sauce, pineapple juice, squeeze garlic and squeeze Italian herbs into a bowl and mix well. Place the steaks in a large zippy bag and pour in the marinade. Seal and refrigerate for 2 hours (or overnight).
- Remove the steaks from the marinade. Discard marinade. Place steaks on a medium high heat grill for 3 minutes per side. Lower the heat on the grill to medium low and continue to cook; turning often until internal temperature reached 130 degrees for medium rare. Place on carving board and let rest for 10 minutes before slicing thin; on the bias.
- Place all of the ingredients, except for the vinegar into a food processor. Process until finely chopped; but not liquefied. Add the vinegar and process for 3 seconds to incorporate. Serve on the side as sauce for the sliced steak.
Note: The chimichurri can be made a day ahead but do not add the vinegar until just before serving.
Flat iron and shoulder steaks come from the chuck. They are very flavorful and economical. They are great on the grill or use them in braising applications, such as beef stew. Use acidic marinades, such as citrus juices to help unwind the protein strands.