Grilled Flat Iron Steak with Chimichurri and Fingerling Potatoes

by on March 1, 2013

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Add this Grilled Flat Iron Steak with Chimichurri and Fingerling Potatoes recipe to your personal repertoire of highly satisfying and relatively quick meals you can prepare on the panini press (remember the list we started a few weeks ago?).

I’m not a huge steak-eater, but I’ve pretty much fallen in love with the flat iron cut. It’s flavorful (lots of marbling), relatively inexpensive and so versatile. Cooked just right, your knife slides right through it, it’s amazing. Lately I’ve just been seasoning it simply with salt and pepper, but I can’t deny the fact that an incredibly robust, garlicky, herby chimichurri makes it a hundred times better. And definitely get the potatoes in that chimichurri too. I left it off in the photos so you could see the pretty grill marks on the fingerlings, but when it came time to eat this you can be sure a whole lot more chimichurri was applied globally to this dish!

This grilled flat iron was inspired by one my husband, Mike, and I recently enjoyed at Twenty/20 Grill & Wine Bar up in Carlsbad. As guests of the restaurant, we were treated to a terrific selection from their San Sebastián-inspired menu. Here are a few of the highlights from our meal.

Twenty/20 Grill - starters

When I think of Spanish cuisine, two items immediately jump to mind: sangria and tapas. At Twenty/20 you have the choice of sangria in red, white or blush. I went with the red and it was refreshing, the way good sangria should be, and not too sweet. If I had walked into the restaurant with my family after a long day at Legoland (it’s located in the Sheraton adjacent to the theme park), this would have been just the thing to unwind. It’s also a nice way to kick off a date night. :-)

Mike and I sampled a variety of tapas from the menu as well, many of which arrived at the table on beautiful wooden boards. Our favorite dish was the chorizo flatbread (pictured above, at the bottom-right), with parmesan, bacon and cilantro. It was my first time trying Spanish chorizo, which is a hard sausage as opposed to the spicy, ground Mexican variety. Mike especially enjoyed the bacon-wrapped dates, which were served with a piquillo pepper tomato sauce that added a touch of sweet heat. I always love a good charcuterie board – it’s our standard order whenever it’s on a menu. The board at Twenty/20 offered an item we already love – jamón serrano – and an almost floral-tasting wild boar salami, which was new to us. The marinated olives on the board, I must say, were a bit too garlicky for us (and we love garlic!).

More from Twenty/20 Grill

After our tapas, we moved on to the Ensalada Verde (above, center), which was tossed with asparagus and green beans and topped with avocado and Manchego. I love all the components of this salad, and Manchego happens to be my favorite cheese (lucky me, Manchego was all over this menu!), but I did wish the Manchego had not been set atop the avocado as both have buttery, nutty flavor and it muddled things a little for me.

And then, of course, there was the grilled flat iron that inspired today’s recipe. Our steak was cooked perfectly, and it was served with broccolini in addition to the fingerling potatoes. The chimichurri sauce, as you can see (above, right) was pureed very smooth, which is a little different from how I’ve typically seen chimichurri. It tasted terrific – obviously all the same ingredients are in there as in a chunkier version. For me, being able to see the leaves in the herbs actually heightens the flavor for me – we eat with our eyes, right? It’s all a matter of personal preference. Mike and I definitely enjoyed this dish, both on this date night and when we previously visited the restaurant with our kids.

Dessert Tower at Twenty/20

Dessert is fun at this restaurant. Our server brought a tower of six different mini-treats to choose from. They’re $2.50 each and about five bites’ worth, so you can enjoy dessert with a bit less guilt than normal. I’ve had a bazillion crème brûlées in my life, but I actually really liked this one with it’s light, sweet crust (the portion control was much appreciated as well). Another favorite was the caramel cheesecake – the caramel sauce was buttery and rich, I just loved it.

mike-mousse-490

This guy definitely enjoyed polishing off a few mini-desserts. :-)

Many thanks to Twenty/20 for a terrific date night dinner! I hope you’ll love this recipe for a date-worthy dinner you can make any night of the week.

grilled-flat-iron-steak-insta-490

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{ 18 comments… read them below or add one }

1 Carolyn March 1, 2013 at 5:09 am

I adore chimichurri with steak, it’s the ultimate dinner! Love tapas too. Well, okay, I just love food. :)
Carolyn´s last blog post ..Meyer Lemon Mug Cake – Low Carb and Gluten-Free

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2 TidyMom March 1, 2013 at 6:29 am

We cook a lot of steaks at our house and I dont think I’ve ever made flat iron steak!! I know I’ve heard of it, but not sure I’ve seen it at our store, does it have another name? is it similar to flank steak?

Can’t wait to try this Kathy!

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3 Kathy March 1, 2013 at 7:38 am

Hi Cheryl – It’s also known as top blade, sometimes you’ll see it under that name.

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4 Sommer@ASpicyPerspective March 1, 2013 at 7:26 am

I could drink Chimichurri. Love everything about this!
Sommer@ASpicyPerspective´s last blog post ..Creamy Carrot and Leek Soup

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5 Kathy March 1, 2013 at 7:39 am

I know the feeling, Sommer!

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6 Cassie | Bake Your Day March 1, 2013 at 7:44 am

This sounds like a great date night dinner. Great flavors, Kathy!
Cassie | Bake Your Day´s last blog post ..Jalapeno-Cheddar Crackers

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7 Colleen March 1, 2013 at 9:24 am

Mmmm…. tapas. Might have to try this one at home. (And your husband looks a lot like his dad in that picture!)

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8 Kathy March 1, 2013 at 9:29 am

I think he looks more like your husband, lol.

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9 Amanda March 1, 2013 at 11:47 am

Okay, that looks amazing. I want right now!! ;) And that dessert tower is so fun!! :) Love!
Amanda´s last blog post ..Sweets and Treats at Deer Valley

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10 Jennifer Sikora March 1, 2013 at 11:50 am

I love Chimichurri and steak together. I make one with a poblano sauce, but yours sounds scrumptious!!

Thanks for sharing.
Jennifer Sikora´s last blog post ..Preparing for Homeschool Graduation – What Do I Need for My Child?

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11 Kathy March 5, 2013 at 9:32 pm

Oooh…poblano sauce sounds amazing!

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12 Rachel @ Bakerita March 1, 2013 at 1:13 pm

Yum – I need to go to that restaurant! Sounds delicious. And that steak and potatoes…amazing! I love chimichurri, and I always look for new ways to use it.
Rachel @ Bakerita´s last blog post ..Chubby Hubby Fudge

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13 Karen March 1, 2013 at 7:34 pm

Ok, I can’t recall ever having chimichurri but it looks like the ingredients for all sorts of Italian and salady things I make….would it be good loaded into a quinoa or bulgar salad? I think I have all of those ingredients! Yay! Dinner tomorrow is scheduled!

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14 Kathy March 1, 2013 at 8:07 pm

I’m of the opinion that chimichurri would be delicious on *anything*. :-) Try it with the quinoa, that could be interesting!

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15 Tracey March 2, 2013 at 11:31 am

Steak is our go-to choice for date nights at home and this one looks amazing Kathy! I could go for a big bowl of those potatoes right now too!
Tracey´s last blog post ..Wisconsin Cheddar Beer Soup

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16 lynn @ the actor's diet March 2, 2013 at 11:53 am

panini happy! i love everything about this site. i wish we had gotten a chance to connect at todd/diane’s party.
lynn @ the actor’s diet´s last blog post ..A Chocolate Salad

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17 Kathy March 5, 2013 at 9:33 pm

Thanks so much, Lynn! I wish we’d had the chance to chat too…that was such a fun event. Hopefully our paths will cross again in southern CA sometime soon!

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18 Brandon @ Kitchen Konfidence March 6, 2013 at 4:43 pm

Love the grilled potato idea!! Cooked potatoes in just 4 minutes? I’m in!
Brandon @ Kitchen Konfidence´s last blog post ..Orange Cardamom Scones

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