Coat flat irons with adobo paste wrap and refrigerate overnight for flavor to penetrate.
Remove flat iron steaks from refrigeration unwrap and allow to rest for 10 minutes at room temperature for a juicier steak.
Warm one tablespoon of butter flavored oil in a sauté pan over medium high heat. Add one flat iron steak and cook until desired internal temperature.
In a food processor add cilantro, parsley, and garlic then pulse once or twice. Add vinegar, crushed chili flakes, jerk seasoning, lemon juice, lemon zest, and pulse one or two times.
With the food processor running slowly add olive oil until combined. Refrigerate for service.
Place a portion of adobo rice in center of plate then top with prepared flat iron steak.
Top with chimichurri sauce and drizzle some around the plate then serve.
Ingredients
4 8 oz. portions ea. Braveheart® Black Angus Beef Steak(s), Flat Iron
1 cup Contigo® adobo paste
4 tbsp Brilliance Butter Flavored Oil
1/2 cup Peak Fresh Produce® Cilantro, chopped
1/2 cup Peak Fresh Produce® Italian Parsley, chopped
2 ea. Peak Fresh Produce® Garlic, Clove(s)
1 ea. Peak Fresh Produce® Lemon(s), juice and zest
2 tsp Roma Red wine Vinegar
1 tsp Magellan® Crushed Red Pepper Flakes
1 tsp Magellan® Caribbean Jerk seasoning
1/2 cup Roma® Oil, Olive
4 cups Contigo® ancho jasmine rice, (see recipe below)
Chef Mark Smith - Corporate Chef, Business Development Manager, Performance Foodservice - Bowling Green,
