Flat Iron Steak with Creamy Peruvian Green Sauce
Jennifer Pallian
Jennifer Pallian
Recipe - Coal Harbour
Flat Iron Steak with Creamy Peruvian Green Sauce
Prep Time15 Minutes
0Cook Time10 Minutes
Ingredients
For Sauce:
½ cup fresh cilantro
½ cup fresh parsley
3 medium cloves garlic
2 small green chilies (or 1 jalapeno)
½ lime, juiced
¾ tsp coarse salt
¼ cup olive oil
⅓ cup mayonnaise
For Steak:
1 lb boneless blade steak (or skirt or flank steak)
1 tbsp vegetable oil
Coarse salt and pepper
Directions
- Add all ingredients to a small food processor or blender. Pulse until mixture is fairly smooth but not pureed.
- Preheat grill or grill pan over high heat for 5-10 minutes. Brush steak on both sides with oil. Sprinkle generously with salt and pepper. Grill steak until well seared on bottom. Don't attempt to flip it until it releases easily when you gently lift a corner with tongs. When the bottom is nicely seared with beautiful grill marks, flip and finish cooking on the other side until internal temperature reaches 125ºF for medium rare. Transfer steak to a cutting board, tent with foil and let it rest for 5 minutes to redistribute the juices before slicing. Serve steak sliced with green sauce drizzled over.
15 minutes
Prep Time
10 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Not Available
Cilantro - Fresh, Bunch, 1 Each
$2.49
Parsley - Italian, Fresh, 1 Each
$2.59
Garlic - White, Bulk, 1 Each
$0.89
Hot Peppers - Jalapeno Green, 25 Gram
$0.31 avg/ea$1.25/100g
Limes - Fruit, Fresh, 1 Each
$1.19
Not Available
Western Family - Extra Virgin Olive Oil, 500 Millilitre
$13.49$2.70/100ml
Western Family - Real Mayonnaise, 475 Millilitre
$4.69$0.99/100ml
Not Available
Not Available
Western Family - Extra Virgin Olive Oil, 500 Millilitre
$13.49$2.70/100ml
Windsor - Salt & Pepper Shakers, 155 Gram
$6.99$4.51/100g
Directions
- Add all ingredients to a small food processor or blender. Pulse until mixture is fairly smooth but not pureed.
- Preheat grill or grill pan over high heat for 5-10 minutes. Brush steak on both sides with oil. Sprinkle generously with salt and pepper. Grill steak until well seared on bottom. Don't attempt to flip it until it releases easily when you gently lift a corner with tongs. When the bottom is nicely seared with beautiful grill marks, flip and finish cooking on the other side until internal temperature reaches 125ºF for medium rare. Transfer steak to a cutting board, tent with foil and let it rest for 5 minutes to redistribute the juices before slicing. Serve steak sliced with green sauce drizzled over.