<p></a>For your next summer BBQ, try this grilled flat iron steak and chimichurri combination. The flat iron/top blade cut is flavourful, tender, and perfect for grilling; complement the meat's beefiness with freshly-made chimichurri for a delicious evening meal.</p> <p><!--more--></p> <h2>Grilled Chimichurri Flat Iron Steak</h2> <ul> <li>4 x 7oz flat iron steaks</li> <li>2 tbsp vegetable oil for grill</li> <li>1 bunch cilantro, chopped</li> <li>2 bunch parsley, chopped</li> <li>5 cloves fresh garlic, chopped</li> <li>1 tsp chili flakes</li> <li>1 cup olive oil</li> <li>1/3 cup red wine vinegar</li> <li>1 tsp ground cumin</li> <li>1 tsp black pepper</li> <li>1 tsp salt</li> </ul> <p><strong>To prepare the chimichurri and rub:</strong></p> <ol> <li>Place cilantro, parsley, fresh garlic, chili flakes, olive oil, red wine vinegar, ground cumin, salt and pepper in a blender or food processor. Pulse until smooth.</li> <li>Rub enough marinade over steaks until completely covered, reserve extra marinade for later.</li> <li>Let the steaks marinade 6-8 hours. After marinating, remove the steaks from the marinade. Wipe off and discard any excess marinade.</li> </ol> <p><strong>To prepare the steak:</strong></p> <ol> <li>Preheat BBQ medium high and oil the grates with vegetable oil.</li> <li>Grill steaks on each side for until medium rare (usually 4-6 minutes) or desired doneness.</li> <li>Remove the steaks from the grill and let them rest for 10 minutes.</li> <li>Slice each steak along grain into 4-6 slices each. Serve with extra chimichurri on the side for dipping.</li> </ol> <p>Makes 4 servings, serves 4 people.</p> <p><em>Recipe courtesy of Executive Chef Wayne Sych of Joe Fortes Seafood & Chophouse</em></p>