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Flat Iron Steak with Chimichurri Sauce
pound flat iron steak
2-3 pound flat iron steak
tablespoon Better Than Bouillon® Roasted Beef Base
½ tablespoon Better Than Bouillon® Roasted Beef Base
teaspoon coarse black pepper
1 teaspoon coarse black pepper
small bunch green onions, sliced thin
1 small bunch green onions, sliced thin
teaspoons chopped parsley
2 teaspoons chopped parsley
teaspoon minced garlic
1 teaspoon minced garlic
tablespoon Better Than Bouillon Roasted Beef Base
1 tablespoon Better Than Bouillon Roasted Beef Base
cup olive oil
¼ cup olive oil
tablespoons red wine vinegar
2 tablespoons red wine vinegar
Preheat grill to 450°F.
Rub both sides of the steak with Roasted Beef Base and sprinkle with black pepper.
Let steak rest for 15 minutes.
In a small mixing bowl, whisk together green onions, parsley, garlic, Roasted Beef Base, olive oil and red wine vinegar. Set aside.
Place the steak directly onto the hot grill and grill for 3-4 minutes per side until the temperature reaches 130°F.
Remove steak from grill and let rest for 5 minutes before slicing. Serve with chimichurri sauce.
Delicious with premade pico de gallo or fresh salsa.