Roasting and then grilling meat is one of Butcher Ryan Farr of 4505 Meats in San Francisco favorite techniques for cooking beef; it makes any cut tender & juicy. This herb salsa recipe has a bright, tangy, spicy flavor and is an excellent foil for rich grilled meats. Making the chimichurri a day or two before serving it allows the flavors to mellow and combine.
Roasted Steak with 4505 Meats Chimichurri Sauce
1 flatiron steak
freshly ground black pepper
1/4 cup hot water
1/4 cup finely-minced garlic cloves
2 Tbsp. champagne vinegar
1/2 cup finely-chopped fresh parsley
1/4 cup red pepper flakes
1 Tbsp. lemon zest
3/4 tsp. fine sea salt
3/4 tsp. paprika
3/4 tsp. finely chopped fresh oregano
2/3 cup extra virgin olive oil
Directions for the Chimichurri Sauce:
In a medium bowl, whisk together water, garlic, vinegar, parsley, red pepper flakes, lemon zest, salt, paprika and oregano. Slowly whisk in olive oil. Transfer to a lidded jar, cover, and refrigerate for 2 days before using. The chimichurri is best used within 2 weeks.
Directions for the Steak:
1. Rub steak generously with salt and pepper, patting it to help stick. Let rest at room temperature, about 1 hour.
2. Preheat the oven to 250ºF. Place a rack over a roasting pan place the steak on the rack. Slow-roast the steak for 1½ hours, until the internal temperature reaches 132ºF for medium rare or 142ºF for medium.
3. When the internal temperature of the steak reaches about 100ºF, start a hardwood or hardwood charcoal fire and let it burn down for medium-high-heat grilling, or preheat a gas grill to medium-high.
4. Remove the steak from the oven and transfer it to the grill. Grill the steak briefly on both sides, just to add grill marks and charred flavor. (Remember that the inside is already cooked perfectly.) Let the steak rest for 5 to 10 minutes, then slice and serve drizzled with chimichurri.