Grilled Flat Iron Steak with Chimichurri

3 reviews

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Transform economy steak cuts into savory beef masterpieces slathered in cream sauce with my Grilled Flat Iron Steak with Chimichurri. The herbaceous chimichurri sauce adds a fresh brightness to every yummy bite.

Sliced steamed topped with chimichurri sauce. Text reads "Flat Iron Steak with Chimichurri".

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 have absolutely no desire to overtake the flavor of the meat itself with excessive seasoning. I simply brush both sides of my steak with olive oil and sprinkle liberally with coarse sea salt. The olive oil serves a couple of purposes in this application, and both are important. First, the oil actually helps 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 want a sauce that complements with some brightness and acidity without overwhelming the meat. When I’m having flat iron steak, there’s only one option: chimichurri sauce.

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.

ingredients in white bowls and loose on cutting board.

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.

Flat iron steak on cutting board being seasoned with Kosher salt.

Easy Chimichurri Sauce

This chimichurri sauce is a bright and delicious sauce that tastes great on a variety of meats and vegetables, but especially savory flank steak. It only takes a few minutes to make, and it adds herby layers of flavor to your steak you can’t get any other place.

  • 1 cup fresh Italian parsley
  • 1/4  cup fresh oregano leaves
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 4 cloves garlic
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
Chimichurri sauce in white bowl next to fresh cilantro.

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.

  1. 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.
  2. 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.
  3. Fire up the grill! Preheat your grill (I cooked this on my charcoal grill) to High heat (around 450 degrees F) for direct grilling.
  4. 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.
  5. 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.
Flat iron steak on grill grates.

More Simple Steak Recipes

At Hey Grill Hey we love steak prepared in an all kinds of ways. If you want more delicious grilled and smoked steak recipes, then check out some of these winners available in the Hey Grill Hey app:

Sliced flat iron steak topped with chimichurri sauce.

Grilled Flat Iron Steak Recipe

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Grilled Flat Iron Steak with Chimichurri

5 from 3 votes
Transform economy steak cuts into savory beef masterpieces slathered in bright cream sauce with my Grilled Flat Iron Steak with Chimichurri.
Prep Time30 minutes
Cook Time10 minutes
Total Time45 minutes
Servings3 people



  • 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
  • cup red wine vinegar
  • 4 garlic cloves peeled
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper


  • Make chimicurri. 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.
    1 cup fresh Italian parsley, ¼ cup fresh oregano leaves, ½ cup extra virgin olive oil, ⅓ cup red wine vinegar, 4 garlic cloves, 1 teaspoon crushed red pepper flakes, 1 teaspoon salt, ½ teaspoon fresh ground black pepper
  • Season steaks. 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.
    1 10-12 oz flat iron steak, 1 Tablespoon extra virgin olive oil, 1 Tablespoon coarse sea salt
  • Grill steaks. 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.
  • Rest, slice, and serve. 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.


Calories: 390kcal | Carbohydrates: 6g | Protein: 1g | Fat: 41g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 27mg | Potassium: 186mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1951IU | Vitamin C: 28mg | Calcium: 97mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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**We originally published this post in July 2017, but we recently updated it with more information and helpful tips. However, the recipe remains the same.



Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Recipe Rating

Reader Reviews

4 Reviews

  1. Blake says:

    This is one of my “Go To” recipes. 5 stars!

  2. Tia says:

    This chimichurri was excellent! I’ll def make again. it was so delicious on the flat iron steak. Everyone loved it.

  3. Sylvia says:

    Really Good Flavor and fits into Keto Diet. We loved how easy it was too!

  4. Mateo Pedersen says:

    Delicious! We loved this recipe!