Grilled Flat Iron Steaks with Chimichurri

Prep 30 min., Marinate 1 hr., Grill 7 min., Stand 10 min.

Serves 4

Steaks
2 boneless beef chuck flat iron (top blade) steaks, cut 3/4 inch thick
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp cayenne pepper

Trim fat from steaks. Place steaks on a baking sheet lined with plastic wrap. For rub, combine spices and sprinkle evenly on both sides of steak. Cover with wrap and marinate in the refrigerator for 1 hour.
Grill steaks, uncovered, directly over medium heat for 7-9 minutes for medium rare (145 degrees) or 10-12 minutes for medium (160 degrees), turning once. Let stand 10 minutes before serving with sauce.

Chimichurri
In a food processor, combine the following:
1 cup firmly packed fresh cilantro leaves
1 cup firmly packed fresh parsley
1/4 cup white wine vinegar
2 cloves roughly chopped garlic
1/2 tsp salt
1/2 tsp cumin
1/2 tsp crushed red pepper

Then, with the processor running, stream in 1/4 cup of olive oil until creamy and smooth.