- Three-Herb Chimichurri Sauce:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup fresh basil leaves, finely chopped
- 1/4 cup flat leaf parsley, finely chopped
- 3 tablespoons fresh oregano
- 1 small white onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt
- 1 teaspoon fresh-ground black pepper
- Flat Iron Steak:
- 1 pound American flat iron steak, cleaned and trimmed
- 1/2 cup three-herb chimichurri sauce (see above)
- 1/2 cup extra virgin olive oil
- 3-4 fresh garlic cloves
- 2 cups Florida baby arugula, lightly packed
- 3 Florida baby heirloom tomatoes
- 6 large leaves Florida kale, stemmed and baked into chips (see recipe below)
- 2 tablespoons white pearl onions, peeled and blanched
- 1 bunch broccolini flowerets
- Firestix (Amaranth blossoms), optional
- Thin bread sticks, pre-packaged, optional
- Splash of hot pepper vinegar, optional
- 1 tablespoon unsalted butter
- Kosher salt to taste
- Fresh-cracked black pepper to taste
For the Three-Herb Chimichurri Sauce:
Combine all ingredients in a small mixing bowl and whisk thoroughly. Cover and allow the mixture to rest for at least 2 hours before use. You can prepare, blend the ingredients, and refrigerate the day before using. If refrigerated, remove sauce from the refrigerator and bring to room temperature before using.
For the Steak:
Preheat the oven to 350 degrees F.
Marinate the beef: Smash the garlic cloves with the side of your knife, remove skins and rough chop. Pour ¼ cup olive oil over steak, then sprinkle with garlic, and marinate for 1 hour. Remove meat from the marinade and season with salt and pepper. Sear the meat on all sides over a hot open fire. Grill for about 8 minutes each side. Place the meat in the oven and roast for 8-10 minutes or until medium rare. Remove from oven and let rest for 7 minutes. Slice steak against the grain into 18 thin slices for two portions. On two dinner plates, arrange the kale chips to cover the bottom.
To prepare the kale chips:
Rinse, remove stem at the base and drizzle some of the remaining olive oil onto your hands and gently rub each leaf lightly with the oil. Lay the leaves flat on a baking tray and bake 40 minutes. Remove from oven and let cool.
In boiling water, blanch the cut broccolini for 5 minutes. Pat pearl onions dry and place in skillet over medium-high heat. Sear the blanched pearl onions in 5 tablespoons hot oil to brown all sides. About 2 minutes. Remove them to drain. Rinse and slice the heirloom tomatoes, and then cut in half and reserve for dressing the beef.
On two presentation plates, divide the crispy kale chips flat in the center with the ruffled ends facing out.
In a medium-sized mixing bowl combine the hot sliced steak, arugula, cut tomatoes, caramelized pearl onions, and broccolini flowerets and then spoon on 2-3 tablespoons of three-herb chimichurri sauce. Add a splash of hot pepper vinegar. Season with a pinch of salt and fresh-cracked pepper. Toss well and add any beef drippings back into the dressed beef. Garnish with the Firestix (if available) and thin bread sticks.
Yield: Recipe serves 2
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Chef Irv Miller/Jackson’s Steakhouse/Jacksonville, Florida