grilled flat iron steak with chimichurri
Grilled Flat Iron Steak with Chimichurri
Prep Time
30 mins
Cook Time
10 mins
Total Time
45 mins
Course: Main Dish
Cuisine: International Cuisine
Servings: 3 people
  • 1 10-12 oz flat iron steak
  • 1 Tablespoon HemisFares extra virgin olive oil
  • 1 Tablespoon coarse sea salt
For the chimicurri:
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Slice the steak against the grain, top with the chimichurri sauce or leave it on the side for dipping, and serve immediately.