From the Grill to Your Table: Our Taste of Farmers Market Recipe Revealed
Every year, the Taste of Farmers Market brings together the best flavors the Original Farmers Market has to offer — and this year, the Marcondas' table was one for the books. Whether you were there soaking it all in or you're hearing about it for the first time, we're so glad you're here, because we're about to let you in on a little secret.
First, a huge thank-you to everyone who stopped by and showed us so much love. And a very special thank-you to Chef Gerard Bozoghlian of Gardel's Chimichurri, who not only provided his incredible marinade but also spent four hours working the grill like the pro he is. We couldn't have done it without him.
The Star of the Show: Chimichurri-Marinated Flat Iron Steak
This year, we kept things beautifully simple — Flat-iron steak and chicken, both marinated in Gardel's Chimichurri sauce. The response from the crowd was overwhelmingly positive, and honestly? We weren't surprised. The bright, herby punch of chimichurri is a natural match for the bold, beefy character of Flat Iron — one of our favorite cuts at Marconda's.
So here it is: the recipe, straight from the grill to your kitchen.
What You'll Need
- 4 Flat Iron steaks (about 10 oz each)
- 1 jar of Gardel's Chimichurri sauce
That's really it. Great meat and a great marinade — no need to overcomplicate it.
Step-by-Step: How to Nail It at Home
1. Start with great meat. Pick up four 10-oz flat iron steaks from the Marconda's counter. Fresh, well-marbled cuts make all the difference.
2. Marinate — and be generous. Place your steaks in a resealable bag or marinating container. Pour most of the jar of Gardel's Chimichurri over the meat, making sure each steak is well coated. Reserve a few tablespoons in the jar for finishing — trust us on this.
3. Let time do the work. Seal and refrigerate overnight, or for up to 24 hours. The longer the marinate, the deeper the flavor.
4. Temper before you grill. Pull the steaks from the fridge about an hour before cooking and let them come to room temperature. This helps ensure an even cook throughout.
5. Get a good char. Grill over high, direct flame to develop a caramelized crust on the outside — that's where the flavor lives. Don't rush this step.
6. Know your doneness. Use a meat thermometer to hit your preferred temperature:
| Doneness | Internal Temp |
|---|---|
| Rare | 120–125°F |
| Medium Rare | 130–135°F |
| Medium | 140–145°F |
| Medium Well | 150–155°F |
| Well Done | 160°F and above |
We personally love Flat Iron at medium rare — it keeps the cut tender and juicy.
7. Finish with chimichurri. Spoon that reserved chimichurri over the steaks right before they come off the grill. It brightens everything up and adds a fresh, vibrant finish.
8. Slice it right. This step matters more than people think: always slice Flat Iron thin and against the grain. It makes an already tender cut even more enjoyable.
9. Eat well. Serve it up and enjoy. This recipe works just as beautifully with chicken, too — same method, same sauce, equally delicious results.
We love nothing more than seeing great cuts of meat get the treatment they deserve. If you try this at home, we'd love to hear how it goes. See you at the market.
— The Marconda's Team