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

Cook Time10

Total Time45

Course: Main Dish

Cuisine: International Cuisine

Keyword: Flat Iron Steak, Grilled Flat Iron Steak

Servings: people

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 Italian flat leaf parsley, ¼ cup fresh oregano, ½ cup olive oil, ⅓ cup red wine vinegar, 4 garlic, 1 teaspoon red pepper flakes, 1 teaspoon salt, ½ teaspoon cracked 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 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.