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Seared Flap Steak with Chimichurri Sauce

Some days you just need STEAK! Try this one. Once you try it, you will treat all sorts of steak the same way! And Chimichurri sauce just drips love for yourself and whomever you are cooking for!

DIFFICULTY

Medium

TIME

30 minutes

BUDGET

The Ingredients

Serves: 4

1 ½ pounds of Flap Steak or Top Sirloin
½ to 1 teaspoon Acme Superior Salt Mix or Acme STK Blend depending on the size of the steak
1 teaspoon black pepper, freshly ground
2 Tablespoons olive oil
4 cloves garlic, unpeeled
⅓ cup chopped fresh parsley
⅛ bunch of chopped fresh cilantro
2 chopped shallots
1 ½ Tablespoons red wine vinegar
¼ teaspoon red pepper flakes
4 Tablespoons olive oil
¼ teaspoon Acme Superior Salt Mix or Acme STK Blend

Tips

KEEP IN MIND

Flap meat is a cut that is trimmed from the top of the top sirloin. Your butcher will be able to help you with that. For special occasions, we will use Snake River Farms Kobe style Flap meat. This is a special treat!
You can also use this recipe for Top Sirloin and Yew York steak cuts.
You can make the chimichurri sauce the day before you need it. Store it in an airtight container in the refrigerator.

The Method

Step 1

In a skillet over medium-low heat, toast the garlic. Shake the pan occasionally. When the garlic is fragrant and is speckled with brown spots it is ready to remove from the heat. This takes about 5 minutes.

Step 2

When the garlic has cooled enough to touch them, peel the garlic.

Step 3
Put the peeled garlic in a blender with the cilantro, parsley, shallots, pepper flakes and vinegar.

Step 4
Turn the blender on and leave it running. Slowly drizzle in 4 Tablespoons of olive oil. Once this is emulsified, turn off the blender.

Step 5
Taste the sauce, add a little more seasoning if needed.

Step 6
Dry off the room temperature whole steak very well with paper towels.

Step 7
Rub olive oil over all of the steak.

Step 8
Sprinkle Your Acme Seasoning of choice over the steak and rub on, making sure the whole steak is seasoned.

Step 9
Heat a skillet over medium heat until it is hot. Add 2 Tablespoons of olive oil. Carefully set the steak onto the hot oil. Brown the steak on all sides.

Step 10
Once all sides of the steak are browned, place the steak onto an oven safe pan or small rimmed baking sheet.

Step 11
Place the pan with the steak into a 325 degree oven. Roast the steak until the internal temperature is 128 degrees. We think Themoworks has the most reliable thermometer.

Step 12
Remove the steak from the oven. Set aside for 5 minutes to allow the steak to rest and hold in the juices.

Step 13
After resting, transfer the steak to a cutting board. Cut the steak across the grain in thin slices.

Step 14
Serve the steak with the chimichurri sauce.