posted September 06, 2019
Grilled Flat Iron Steak with Chimichurri
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. The herbaceous chimichurri adds a gorgeous, fresh finish to every bite.
Flat Iron Steak
This flat iron steak is a great way to enjoy good, hardy beef. It’s extremely tender and tastes great grilled up hot and fast. The cut is well-marbled which equates to insane amounts of flavor in the steak. The flat iron steak is my go-to when I want a classic beef flavor.
Since the flat iron steak is completely delicious on its own, I had absolutely no desire to overtake the flavor of the meat itself with excessive seasoning. I simply brushed both sides of my steak with olive oil and sprinkled liberally with coarse sea salt. The olive oil serves a couple of purposes in this application (both of which are important). First, the oil actually helped season the steaks. 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 flat iron steak, I wanted to use a sauce that could complement with some brightness and acidity without overwhelming the meat. Having some awesome olive oil on hand, I knew it had to be a chimichurri!
Chimichurri is an Argentinian staple sauce, and it goes alongside grilled and roasted meats beautifully. I was excited to see how it would work with the flavorful olive oil and rich beef. Turns out, it works awesome. The chimichurri acts as the perfect bright note of flavor alongside that epic grilled flat iron steak, and the color contrast is totally stunning.
What is Flat Iron Steak?
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 (as mention previously, 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. 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. It’s perfect for hot and fast grilling and comes out tasting completely amazing (and did I mention juicy?) every time.
How to Cook Flat Iron Steak
My preferred way to cook flat iron steak is on the grill. The meat lends itself well to a hot and fast application over a charcoal grill.
- Prepare the chimichurri. In a food processor or blender jar, combine all the ingredients for the chimichurri. Pulse until well combined. You should still see small pieces of the herbs. Pour the chimichurri into a serving bowl and refrigerate until ready to use.
- Prep the steak. Remove the steak from the fridge 30 minutes prior to grilling. Brush on all sides with olive oil and season with course sea salt.
- Fire up the grill! Preheat your grill (I cooked this on my charcoal grill) to High heat (around 450 degrees F) for direct grilling.
- Grill your flat iron steak. Place the steaks directly on the grill grates over the coals or flames and grill for 7 to 8 minutes. Flip, and grill for an additional 7 to 8 minutes. For medium doneness, your meat should be at an internal temperature of 145 degrees F.
- Rest, slice, and serve with the chimichurri. Remove the steaks from the grill and allow them to rest for 5-10 minutes. Slice against the grain, and top them with the chimichurri sauce. You can also serve the chimichurri on the side for dipping sauce.
Grilled Flat Iron Steak Recipe
Grilled Flat Iron Steak with Chimichurri
- 1 10-12 oz flat iron steak
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon coarse sea salt
- 1 cup fresh Italian parsley (packed)
- ¼ cup fresh oregano leaves
- ½ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 4 garlic cloves (peeled)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- ½ 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.
**This post was originally published July 2017. It has since been updated with more information and helpful tips. The recipe remains the same.
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