On The Line: Louie Francis Jocson of Red Table, Part Three

Categories: On the Line
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Photo by Meranda Carter

Our interview with Chef Jocson ends on a beefy note as he shares a flavorful steak recipe made for sharing. Find out what you missed this week by going over parts one and two, then fire up the grill and invite a couple of friends over for dinner.

Flat Iron Steak with Smoked Paprika Chimichurri
Serves 2 to 4

Steak ingredients:

1 14-16 ounce flat iron steak
Sea salt
Fresh cracked black pepper


Chimichurri ingredients:
(Place all ingredients in mixing bowl and whisk together well, seasoning with salt to taste.)

1/4 cup lime juice
1 cup olive oil
1 cup cilantro, chopped
1 cup parsley, chopped
1/2 cup green onion, chopped
2 tablespoons garlic, minced
1 tablespoon oregano, dried
2 tablespoons paprika, smoked
1 teaspoon black pepper
Salt to taste

Instructions:

Preheat oven to 500-degrees. Season steak with salt and pepper. Heat up grill.

Sear steak on grill, then place in oven. Cook to desired degree of doneness (medium rare recommended).

Remove from oven. Let rest for 5 minutes.

Slice steak into 1/2-inch thick slices.

Place on a serving platter, drizzling with smoked paprika chimichurri.

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