On The Line: Louie Francis Jocson of Red Table, Part Three
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
1 14-16 ounce flat iron steak
Fresh cracked black pepper
(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
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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