Flat iron steak with Chimichurri sauce with avocado フラットアイアンステーキのチミチュリソース添え

japanese cake

We only rarely eat beef. Chicken and pork are the main stays of meat for us. When we eat beef, we tend to choose filet mignon. Other steak choices may be skirt steak (for Fajitas), New York strip, hanger steak, and flat iron steak. Flat iron steak is from the shoulder and flavorful but is not known for tenderness. I had a package of flat iron steak in the refrigerator bought some time ago  (it was now a few days from the “sell-by” date). We also had fresh oregano and thyme left over from when we made baked cauliflower with chimichurri sauce. So, we decided to have flat iron steak with chimichurri sauce on one work week evening. I served this with grilled tomato and potato salad and my baguette.

I added small cubes of avocado to the chimichurri as well.

This time I did not bother with finishing the steak in the oven (this was a very hot day) and, instead, cooked the steak in a cast iron skillet. 

The steak (left to warm to room temperature for 30 minutes before cooking) was simply seasoned with salt and black pepper and cooked in the cast iron skillet with some melted butter. After searing both sides (smoke is inevitable, thank goodness for our efficient exhaust fan), I reduced the heat and cooked it for 7-8 minutes for medium rare. I cut the flame and let it rest in the pan for 10 minutes before slicing. Since this is a rather tough cut, I pre-sliced it thinly across the grain.

The chimichurri sauce I made was also very simple. I just whisked lemon juice, salt, black pepper and garlic (passed through a garlic press) and olive oil. I then added finely chopped fresh herbs (fresh parsley, oregano and a small amount of fresh thyme) into the mixture, mixed and let it stand for 30 minutes before using. Since I had ripe avocado, I made small cubes and also added it.

I would have thought that the acidity and garlic flavors may have been a bit too assertive but because of the strongly flavored meat, the sauce went well and did not compete with the red wine too much despite the acidity. The wine we had was a bit unusual called Bodegas Bioenos Pulchrum Crespiello 2011. The grape is called  Crespiello or Vidalillo. This was the first time for us to taste wine made from Crespiello.  The below is the quote from WA review by Luis Gutierrez. Rating: 92

Drink 2015 – 2020 The 2011 Pulchrum Crespiello is sourced from a very old vineyard of the red grape Vidadillo -also known as Crespiello- one of the few remaining in the zone. The wine is aged in oak barrels for a long time as the wine maker feels the tannins of the fruit need it. It has smoky, balsamic oak aromas, with black, ripe fruit and some mineral hints. The palate is medium-bodied, with abundant, grainy tannins and flavors of chocolate, coffee and plums with a mineral finish. It should polish its tannins with a little bit more time in bottle. Bioenos is the consulting form of Pepe Gracia who also produces wines with his own label. He seems to be somehow specialized in Vidadillo/Crespiello an old, almost extinct red grape in the zone. Well-made, slightly technological wines.”

We really liked this wine. We tasted nice minerals with mostly dark fruit and rather strong tannin.  This wine went very well with the grilled meat and chimichurri sauce. The sauce added multidimensional herbal bright notes to the wonderful flavor of the meat. The additional avocado added a different texture and almost seemed like another type of meat. This meal was quite the splurge!

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