• 1 or more 10 to 12 ounce “flat iron” Steaks
• 1 tablespoon of coarse sea salt
• Chimichurri

1. Cover the steaks with sea salt and Chimichurri on all sides.
2. Preheat the grill to a high temperature of about 450º Fahrenheit.
3. Place the steaks on the grill for 7-8 minutes.
4. Then flip the meat and grill for another 7-8 minutes.
5. Remove meat from the heat and prepare to serve. Cut the steak against the grain in a perpendicular fashion to the fibers. This will help make the meat more tender.
6. Add Chimichurri to taste and enjoy the experience!

• When seasoning the meat before cooking, I recommend that you pat it down so that the salt grains get embedded. This will improve cooking and enhance the flavor.
• It is important for the meat to be at room temperature before going on the grill.
• Before cutting the meat let it rest for 5-10 minutes on a wooden board so that its juices can settle. You can tent it with some tinfoil to keep it warm.
• To ensure the meat is tender and juicy, I recommend a medium rare cooking point (130 – 150 Fahrenheit).
• Avoid cutting and pricking the meat to prevent the steaks from drying out.
• You can add Chimichurri to the meat while grilling or when serving it at the table.