Grilled Flat Iron* Recipe

Preparation and Cooking

1. 1

   Prepare the Poblano Butter

   Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and chop the peppers. In a medium bowl, mix the chopped poblanos with softened butter and a pinch of salt. Set aside.

2. 2

   Make the Chimichurri Sauce

   In a food processor, combine parsley, garlic, red wine vinegar, olive oil, oregano, and lemon juice. Blend until smooth and season with salt and pepper to taste.

3. 3

   Cook the Fingerling Potatoes

   Boil the fingerling potatoes in salted water until tender, about 15 minutes. Drain and toss with olive oil, salt, and pepper. Optionally, grill them for a few minutes to get a nice char.

4. 4

   Grill the Flat Iron Steak

   Preheat the grill to high heat. Rub the flat iron steak with olive oil, salt, and black pepper. Grill for about 5-7 minutes on each side for medium rare, or until desired doneness. Let rest for 5 minutes before slicing.

5. 5

   Serve

   Slice the grilled flat iron steak against the grain. Serve with a dollop of roasted poblano butter on top and chimichurri sauce drizzled over the fingerling potatoes.