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Ingredients
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Flatiron Steak & Marinade
Hummus
Chimichurri
Warm Flatbread & Garnishes
Method
Flatiron Steak & Marinade
Marinate
Pat the flatiron steak dry with paper towels. In a small bowl, whisk together 2 tbs olive oil, smoked paprika, cumin, garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper. Rub the mixture evenly over both sides of the steak. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours and bring back to room temperature before cooking).
Grill or Pan-Sear
Preheat a grill or heavy skillet (cast-iron) over high heat until very hot. If using a pan, add 1 tbs neutral oil and heat until shimmering. Sear the steak 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), 5–6 minutes per side for medium. Do not move the steak while searing to ensure a good crust. Use tongs to flip once.
Rest & Slice
Transfer steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. Slice thinly against the grain into bite-sized strips or medallions. Keep warm.
Hummus
Prepare Chickpeas
Drain the canned chickpeas and reserve up to 2 tbs of the liquid (aquafaba) if desired. For a smoother hummus, optionally peel a few chickpeas by pinching skins off — this step is optional.
Blend
In a food processor, combine chickpeas, tahini, lemon juice, 1 large garlic clove, 2 tbs extra-virgin olive oil, 2 tbs cold water or reserved chickpea liquid, 1/2 tsp ground cumin and 3/4 tsp kosher salt. Process until very smooth, stopping to scrape down the bowl as needed. If hummus is too thick, add more cold water or aquafaba 1 tbs at a time until desired creamy consistency is reached.
Adjust Seasoning
Taste and adjust lemon, salt, or garlic. Transfer hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center for drizzle.
Chimichurri
Chop & Mix
Finely chop parsley and oregano and place in a medium bowl. Add 2 minced garlic cloves, 2 tbs red wine vinegar, 1/4 cup olive oil, 1/4 tsp red pepper flakes, 3/4 tsp kosher salt and 1/4 tsp black pepper. Stir to combine thoroughly.
Rest
Let chimichurri sit for at least 10 minutes at room temperature to allow flavors to meld. Taste and adjust salt, vinegar or oil as desired. If preparing ahead, refrigerate and bring back to room temperature before serving.
Warm Flatbread & Finish
Warm Flatbreads
Heat oven to 375°F (190°C) or preheat a dry skillet over medium heat. Lightly brush flatbreads with 1 tbs olive oil. Warm in the oven on a baking sheet for 5–7 minutes until pliable and slightly golden, or toast 1–2 minutes per side in the skillet until warmed and slightly charred.
Assemble
Spoon a generous layer of hummus onto a serving platter or individual plates. Fan sliced flatiron steak over the hummus. Spoon chimichurri over the steak, leaving some chimichurri to drizzle on the side. Drizzle 1 tbs extra-virgin olive oil over the hummus and steak, sprinkle chopped fresh parsley for garnish and serve with warm flatbreads and lemon wedges on the side.