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Flatiron Steak with Mint Lemon Balm Chipotle Wasabi Chimichurri Sauce

Whew - is this chimichurri sauce complex enough?! I use a good bit of lemon balm leaves in my chimichurri for a lemony tartness. This sauce is great with all kinds grilled food including fish and veggies. Great for a Fourth of July barbecue!


1-1/2 lb flatiron or flank steak

Chimichurri Sauce:
Palmful lemon balm leaves
Palmful mint leaves
Palmful cilantro leaves and tender stems
2 cloves garlic
2 green onions, coarsely chopped
1 Tbsp fresh thyme leaves
1 Tbsp sherry vinegar
3/4 cup olive oil
1 tsp wasabi paste
1 tsp kosher salt
1 tsp crushed dried chipotle pepper

Place chimichurri sauce ingredients together in a small food processor.
Pulse just until incorporated, yet chunky, and no more. Set aside 1/3 to serve with dish, and 2/3 as marinade for meat.
Marinate the steak in 2/3 of the chimichurri sauce for at least an hour, or even better, overnight covered in the refrigerator.  
When ready to cook, return steak to room temperature and heat grill to high.  Grill steak about 3-4 minutes per side or until medium rare at center.  
Let steak rest on cutting board 3-5 minutes and then rice on a bias.  Serve steak with remaining chimichurri sauce on the side.


Serves 4.
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Comments

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