This is a sponsored post for HemisFares™ brand that is available exclusively at Kroger family of stores. All opinions are honest and 100% my own
This Grilled Flat Iron Steak with Chimichurri is one of those recipes that you need to print out and keep in your back pocket. Pull it out any time you’ve got a hankering for a rich, true beef experience. A flat iron steak is a pretty unique cut to get your hands on, but if you can make friends with your butcher, chances are he’d be willing to get you one. The flat iron is also occasionally labeled as a top blade or butler’s steak and is prized for it’s amazing marbling (that means more flavor). The whole cut is typically two to three pounds, but most butchers cut it into 4 long, flat steaks that are about 10-12 ounces each and in the process they remove some of the more tough pieces of silver skin and gristle that run through the muscle. The final result is a fairly thin, flat steak with gorgeous intramuscular fat and an unbelievable beefy flavor. Perfect for hot and fast grilling!
I had absolutely no desire to overtake the flavor of the meat itself with excessive seasoning, so I simply brushed both sides of my flat iron steak with my HemisFares extra virgin olive oil and sprinkled liberally with some really coarse sea salt. The olive oil serves a couple of purposes in this application (both of which are important).
First off, the oil actually helped season the steaks. This HemisFares olive oil is part of a new series of regional food finds available at Kroger stores and they are taking great care to source only the highest quality food items. The olive oil is Find no. 48 and is directly imported to the store from a centuries old vineyard from a province in Sicily known for its’ nutrient dense volcanic soil. The olives are cold pressed within hours of bring picked and unfiltered which helps preserve all of that straight-from-the-tree flavor, it’s almost a little peppery! It’s the perfect complement to the salt and the steak. Second, it helps create a gorgeous crust on the outside of the steak by caramelizing and crisping over the high heat of my charcoal grill.
To round out the flavor of the rich and savory grilled flat iron steak, I wanted to use a sauce that could complement with some brightness and acidity without overwhelming the meat itself. It’s also mid-summer right now and my herb garden is loving all of the sunshine, so I had plenty of fresh herbs to work with. Having that awesome olive oil on hand, I knew it had to be a chimichurri!
A chimichurri is actually an Argentinian staple sauce and it goes alongside grilled and roasted meats so beautifully, I was excited to see how it would work with the flavorful olive oil. Turns out, it works awesome. The chimichurri not only acted as the perfect bright note of flavor alongside that epic grilled flat iron steak, the color contrast was totally stunning.
If you want to get your hands on some of this tasty HemisFares olive oil, check your local Kroger store. The products are slowly rolling out nationwide!
For more information on HemisFares you can check out the website HemisFaresFinds.com or facebook.com/Hemisfares.
- 1 10-12 oz flat iron steak
- 1 Tablespoon HemisFares extra virgin olive oil
- 1 Tablespoon coarse sea salt
- 1 cup fresh Italian parsley packed
- 1/4 cup fresh oregano leaves
- 1/2 cup HemisFares extra virgin olive oil
- 1/3 cup red wine vinegar
- 3-4 garlic cloves peeled
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
In a food processor, combine all of the ingredients for the chimichurri. Pulse until well combined, but you can still see small pieces of the herbs. Pour into a serving bowl, cover, and set in the fridge until ready to use. Can be made several hours in advance.
Remove your steak from the refrigerator 30 minutes prior to grilling. Brush on all sides with the olive oil and season with the sea salt.
Preheat your grill for direct heat at a high temperature (around 450 degrees F). Place the steaks directly over the coals or flames and grill for 7-8 minutes. Flip once and grill for an additional 7-8 minutes, or until the internal temperature reads 145 degrees F for a medium doneness. Always use a meat thermometer to watch for the correct internal temperature. Remove the steaks to a cutting board and rest for 5-10 minutes.
Slice the steak against the grain, top with the chimichurri sauce or leave it on the side for dipping, and serve immediately.