Grilled Flat Iron Steak with Chimichurri - How To

[@DavidYarber]

Stunning isn't a word I would normally associate with a cooking video, but this is an obvious exception. While the cook may be "simple", as you say, the production and presentation is nothing short of NatGeo caliber. I have a sneaking suspicion that someone in your family has vast experience in film making. You should consider making a video showing how you make your videos. I subscribe to many, many channels and yours is definitely top 2 or 3 in production value. Oh, and the cooking part is top shelf too! Very inspiring on multiple levels. Thanks for sharing.

[@tailuk1]

Hi Susie! I was stationed at Hill Air Force Base in Layton/Clearfield area back in 1986! Love Utah! Thanks for your channel! Saw your video with Bobby Flay and Michael Symon!

[@seattleday9690]

Extra virgin olive oil is the best you can use. My family us it all the time.

[@BBQPITDOG]

Fresh, simple and delicious!

[@joshuafreedman7703]

Something I really love about you, Susie, is that you do not require ...pretentious... cuts of meat to make a delicious meal the way Guga does; for him, if it ain't a prime cut, or better yet (for him), a Wagyu A5, then it's inedible!

[@theoj901]

Lol not really, he cooks all different types of steak, including more inexpensive options such as New York strips and such

[@joshuafreedman7703]

theo j NOTHING Guga cooks is "inexpensive"! Comparatively, Susie's selection of meat, in *every* case, would be something the everyday home cook could afford to buy in the grocery supermarket, or similar, store; Guga's selection of meat, in *every* case comes from his "dealer" (as if he's buying illicit drugs) and *always* something he himself touts as being "worth the extra expense" while usually still being well above the price range of the (poor) average everyday home cook. Guga is too ...full of himself... to ever consider using a (poor man's) flat iron steak, and wouldn't begin to know what to do with it!

[@theoj901]

@@joshuafreedman7703 maybe you should actually watch some of his videos. He's cooked with flank steak, hanger steak, and cheaper cuts of meat as well as wagyu and more expensive cuts. I think most people get that impression of him because the expensive meats are the most popular videos.

[@daneffd1]

That looks mouth watering goodness right there

[@jgo057gmail]

Looks so tasty!!! I have to try this. Thank you!

[@stevenhall1097]

Yummy to my tummy. Looks amazing.

[@Nawlinsfanforlife]

Would like to see a video on beef ribs.

[@ancagale438]

I love this Chimichurri 💕

[@noral101]

Looks great! Do you have a video for smoked corned beef? I know it's traditionally not smoked but wondered if you have done it.

[@paultaylor3524]

Looks amazing!

[@colsadventures]

Thanks so much for this, I've been struggling with making chimichurri, but after watching this I realise that I am too heavy with the oil. This results in the chimichurri being too runny and not showing off enough green.

[@oscaramaya8599]

Delicious

[@josephm2801]

No friends over anniversary dinner for me and my love

[@shanehammill2207]

looks delic!!!

[@soulfultaste]

6-7 mins/ side seems too long- are you using briquettes or lump charcoal?

[@markennes5208]

Big fan here, but sorry, your slicing angle is incorrect. You're slicing WITH the grain, and you can see the grain in the slices. A steak is 3-D, so you have to take the side grain into account. You're only looking at the top grain and your knife is positioned correctly. However, you should have sliced at an angle the OTHER way which would have been perfect. Slicing on a bias the OTHER way would have been against the side grain and would have been perfect. If you had done that, you'd have seen no grain in the slices.