Harvest Dining: Marinated Flat Iron Steak with Chimichurri Sauce

September 14, 2018

Marinated Flat Iron Steak with Chimichurri Sauce

Harvest is a flurry of activity at Chateau Montelena Winery. To keep our Harvest Crew energized, we happily serve their lunch daily on the Chateau patio. With your next bottle of our Napa Valley Cabernet Sauvignon, enjoy this Harvest Crew favorite from the kitchen of our very own Harvest Chef, Anne-Marie Pleskaczewski. [email protected]

INGREDIENTS & PREPARATION

Flat Iron Steak / Marinade

  • 2 lbs certified Angus beef flat iron steak
  • 1/3 cup Teriyaki sauce
  • 1/3 cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup olive oil
  • 2 cloves garlic, crushed
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  1. Place meat and marinade ingredients in a zip top bag and refrigerate for 6 to 8 hours.
  2. Heat grill to medium high heat (approximately 400 degrees F.) and grill 5-7 minutes per side (or until 130 degrees F on an instant-read thermometer) for medium rare. 
  3. Remove from grill and allow the steak to rest for 10 minutes.

Chimichurri Sauce

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 cup parsley, chopped
  • 1/4 cup cilantro, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  1. Mix all ingredients together in a medium bowl. 
  2. Allow to sit for 15 minutes, stirring occasionally. 

Presentation

Once the steak has rested, cut across the grain into even slices. Top with the Chimichurri sauce and serve immediately with your preferred salad and side, such as roasted vegetables or rice. Enjoy with our Napa Valley Cabernet Sauvignon.  

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