Ingredients

3 boneless beef chuck top blade flat iron steaks, cut 3/4 inch thick
1 teaspoon kosher salt or salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
1 cup firmly packed fresh cilantro leaves
1 cup firmly packed fresh Italian (flat-leaf) parsley leaves
1/4 cup white wine vinegar
3 cloves garlic, cut up
1/2 teaspoon kosher salt or salt
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/4  cup olive oil

Directions
Trim fat from steaks. Place steaks on a baking sheet lined with parchment paper or plastic wrap.
For rub, in a small bowl combine the 1 teaspoon salt, the garlic powder, 1/2 teaspoon cumin, the chili powder, black pepper, and cayenne pepper. Sprinkle mixture evenly over both sides of each steak; rub in with your fingers. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
For chimichurri, in a food processor or blender combine cilantro, parsley, vinegar, garlic, the 1/2 teaspoon salt, 1/2 teaspoon cumin, and the crushed red pepper. With processor or blender running, slowly add oil through opening in lid in a thin, steady stream until mixture is smooth. Set aside.
For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes for medium-rare (145 degrees F) or 10 to 12 minutes for medium (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.) Serve steaks with chimichurri.
Nutrition Facts (Grilled Flat Iron Steaks with Chimichurri)
Per serving: 322 kcal cal., 21 g fat (5 g sat. fat, 2 g polyunsaturated fat, 12 g monounsatured fat), 91 mg chol., 587 mg sodium, 2 g carb., 1 g fiber, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet