Grilled Flat Iron Steaks With Chimichurri

Trim fat from steaks. Place steaks on a baking sheet lined with plastic wrap.

For rub, in a small bowl combine salt, garlic powder, cumin, black pepper, and cayenne pepper. Sprinkle mixture evenly over both sides of each steak; rub in with your fingers. Cover with plastic wrap; marinate in the refrigerator 1 hour.

For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals 7-9 minutes for medium rare (145 degrees) or 10-12 minutes for medium (160 degrees), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place steaks on a grill rack over heat. Cover; grill as above. Let stand 10 minutes before serving. Serve with Chimichurri. Makes 6 servings.

Chimichurri - In a food processor or blender, combine 1 cup firmly packed fresh cilantro leaves, 1 cup firmly packed fresh flat-leaf parsley leaves, 1/4 cup white wine vinegar, 2 cloves roughly chopped garlic, 1/2 tsp. salt, 1/2 tsp. cumin, and 1/2 tsp. crushed red pepper. With processor or blender running, slowly add 1/4 c. olive oil through opening in lid in a thin, steady stream until mixture is creamy and smooth.