Pan Seared Flat Iron Steak with Chimichurri

Every Thursday, there is a lovely farmer's market in Coolidge Corner, Brookline, MA. Now that my schedule is more flexible, I have delighted in visiting the various local vendors and purchasing local meats, cheese, bread as well as the traditional fruits and vegetables. I decided to make a nice, romantic meal for two last night featuring the market's products.




Last week I purchased a small log of aged goat cheese from Westfield Farm. I managed to eat it in under 24 hours : ) Thus, I decided it would be an appropriate choice for my meal. I bought a loaf of ciabatta from Clear Flour Bread, an amazing bakery in Brookline, to serve with the cheese and a bottle of dry red wine-a blend of malbec, cabernet sauvignon and merlot.




I made homemade chimichurri, both to marinade the steak and to use as a sauce for the cooked steaks.

To make the chimichurri:

1/4 cup minced cilantro
2 roasted piquillo peppers, diced finely
3 cloves garlic, minced
2 teaspoons white vinegar
2 teaspoons lemon juice
1/2 cup olive oil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin




I bought flat iron steak from River Rock Farm, that sells fresh beef at the farmer's market. Flat iron is a relatively new cut of beef, created from removing a very tough piece of gristle from an otherwise tender and flavorful cut of meat. River Rock Farm sells meat from steers raised in pastures, without the use of artificial growth hormones or feed additives. All meat is aged for 14-28 days for maximum taste and tenderness.




Using a fork, poke small holes throughout the steak, flip it and repeated the process. Use 1/2 of the chimichurri as a marinade for the steak, cover it with plastic wrap and refrigerate for several hours; remove from the fridge 30 minutes before cooking.




To cook, preheat the oven to broil then lightly oil and heat up a cast iron pan with raised grilling edges over medium high heat. When the pan becomes hot, place steak in pan, cooking about 3 minutes on each side to sear. Place pan in oven about 5 inches from broiler and cook additional 5 minutes. Let stand 10 minutes on plate before slicing. Spoon chimichurri over sliced steak and enjoy!



YUM! The end result was delicious. I highly suggest buying local meat if you can, the flavor was rich and the meat unbelievably tender.

Pa Amb Tomaquet (Catalan Tomato Bread)

This is a staple in Catalan restaurants. It is simple to make and can be topped with jamon serrano, manchego cheese or made into a sandwich. Pa amb tomaquet (bread with tomato) "Pahm toh-mah-ket."

Ingredients:
1 clove garlic, sliced in half vertically
1 baguette
1 large juice tomato
Olive oil
Sea salt

Optional:
Jamon Serrano
Manchego or other cheeses
Other sausages
Vegetables

Slice baguette in half lengthwise. Rub bread with garlic and drizzle olive oil over bread. The bread can be toasted or eaten cold. Cut tomato in half and vigorously rub over bread so that a layer of tomato goodness covers bread. Drizzle a little more olive oil on top and salt bread.

This can be served as a simple side or made into a delicious Bocadillo.