2-4 lbs. Windy N Ranch Flat Iron Roast or Steaks
1 1/2 tsp. kosher salt
1 tsp. garlic powder
1 tsp. cumin, ground
½ tsp. black pepper
¼-1/2 tsp. cayenne pepper, ground
1 tsp. smoked paprika
3-4 tsp. olive oil
Chimichurri Sauce (Recipe link below.)
Directions:
Take flat iron roast/steak out of the fridge and allow to come to room temperature (about 30 min). Preheat grill to high (about 450°F). In a small bowl, combine salt, garlic powder, cumin, black pepper, cayenne pepper, smoked paprika and olive oil and mix well to create a wet rub. Blot meat dry with paper towels. Spoon half the rub over one side of the roast/steak and massage it into the meat evenly. Flip over and repeat with remaining rub.
Sear roast/steak on the grill for 1-2 minutes per side. Reduce heat to medium (about 350°F) and continue to cook until internal temperature is about 145°F (medium rare). Allow meat to rest 8-10 minutes before slicing. Slice against the grain and serve topped with Chimichurri sauce. A roast will take longer to cook than steaks, but both will take less time to cook than conventional beef.
We like THIS RECIPE for Chimmichurri, but it can also be purchased already prepared.