Grilled
Sliced flat iron steak with chimicurri sauce on top.

Transform cheap cuts of steak into tasty beef masterpieces smothered in cream sauce with my Grilled Flat Iron Steak with Chimichurri. The herby chimichurri sauce adds a fresh brightness to each delicious bite.

Steamed sliced ​​topped with chimichurri sauce.  The text is read "Flat Iron Steak with Chimichurri".Steamed sliced ​​topped with chimichurri sauce.  The text is read "Flat Iron Steak with Chimichurri".

Flat iron steak

This flat iron steak is a great way to enjoy good, tough beef. It is extremely tender and tastes great grilled hot and fast. The cut is well marbled, which equals an insane amount of flavor in the steak. Flat iron steak is my choice when I want classic beef flavor.

Since flat iron steak is absolutely delicious on its own, I have absolutely no desire to overpower the flavor of the meat itself with excessive seasoning. I simply brush both sides of my steak with olive oil and sprinkle generously with coarse sea salt. 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 it and crisping it up on the high heat of my charcoal grill.

To complement the flavor of the rich, flavorful flat iron steak, I want a sauce that complements a little brightness and acidity without overpowering the meat. When I eat a flat iron steak, there is only one option: chimichurri sauce.

Chimichurri is a basic Argentine sauce and pairs beautifully with grilled and roasted meats. I was excited to see how it would work with the flavorful olive oil and rich beef. Turns out it works great. The chimichurri serves as the perfect bright note of flavor alongside that epic grilled flat iron steak, and the color contrast is absolutely stunning.

ingredients in white bowls and loose on cutting board.ingredients in white bowls and loose on cutting board.

What is flat iron steak?

A flat iron steak is a very unique cut to get your hands on, but if you can make friends with your butcher, chances are he'll be willing to get you one. The griddle is also occasionally labeled top blade or butler steak and is prized for its amazing marbling (as mentioned above, this means more flavor). The whole cut typically weighs two to three pounds, but most butchers cut it into 4 long, flat steaks of about 10 to 12 ounces each. In the process, they remove some of the tougher pieces of silver skin and cartilage that run through the muscle.

The end result is a fairly thin, flat steak with wonderful intramuscular fat and incredible meaty flavor. It's perfect for quick, hot grilling and tastes absolutely amazing every time (and did I mention juicy?).

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

Easy Chimichurri Sauce

This chimichurri sauce is a bright, delicious sauce that tastes great on a variety of meats and vegetables, but especially on a tasty steak. It takes only a few minutes to prepare and adds layers of herbaceous flavor to your steak that you can't find anywhere else.

  • 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 chilli flakes
  • 1 Teaspoon Kosher salt
  • 1/2 tsp black pepper
Chimichurri sauce in a white bowl next to fresh cilantro.Chimichurri sauce in a white bowl next to fresh cilantro.

How to Cook Flat Iron Steak

My favorite way to cook grilled steak is on the grill. The meat lends itself well to a quick, hot application on a charcoal grill.

  1. Prepare the chimichurri. In a food processor or blender jar, combine all the ingredients for the chimichurri. Blend until well combined. You should still see small pieces of herbs. Pour the chimichurri into a serving bowl and refrigerate until ready to use.
  2. Prepare the steak. Remove the steak from the refrigerator 30 minutes before grilling. Brush all sides with olive oil and season with coarse sea salt.
  3. Fire up the grill! Preheat the grill (I cooked it on mine Charcoal grill) over high heat (about 450 degrees F) for direct grilling.
  4. Grill your flat iron steak. Place steaks directly on grates over coals or flames and grill for 7 to 8 minutes. Flip and grill for another 7-8 minutes. For medium rare, the meat should be at an internal temperature of 145 degrees F.
  5. Let rest, slice and serve with chimichurri. Remove the steaks from the grill and let them rest for 5 to 10 minutes. Cut them against the grain and season them with the chimichurri sauce. You can also serve the chimichurri as a side dish for dipping the sauce.
Flat iron steak on grills.Flat iron steak on grills.

More simple steak recipes

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

Collage of the best meats for smoking, including pulled pork, chicken and salmon.Collage of the best meats for smoking, including pulled pork, chicken and salmon.

The best meats for smoking

If you're looking for a comprehensive post on the best meats for smoking, then you're in the right place…

Sliced ​​flat iron steak topped with chimichurri sauce.Sliced ​​flat iron steak topped with chimichurri sauce.

Grilled Flat Iron Steak Recipe

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  • Prepare the chimicurri. In a food processor, combine all the ingredients for the chimichurri. Blend until well combined, but you can still see little bits of herbs. Pour into a serving bowl, cover and place in the refrigerator until ready to use. It can be made several hours in advance.

    1 cup fresh Italian parsley, ¼ cup fresh oregano leaves, ½ glass of extra virgin olive oil, ⅓ cup red wine vinegar, 4 cloves of garlic, 1 teaspoon crushed red pepper flakes, 1 teaspoon of salt, ½ teaspoon freshly ground black pepper

  • Seasonal steaks. Remove the steak from the refrigerator 30 minutes before grilling. Brush all sides with olive oil and season with sea salt.

    1 10-12 ounce flat iron steak, 1 tablespoon extra virgin olive oil, 1 tablespoon coarse sea salt

  • Grilled steaks. Preheat grill for direct heat at high temperature, about 450 degrees F. Place steaks directly over coals or flames and grill for 7 to 8 minutes. Flip once and grill for an additional 7 to 8 minutes, or until the internal temperature reaches 145 degrees F for medium rare. Always use a meat thermometer to check for correct internal temperature.

  • Let rest, slice and serve. Remove the steaks to a cutting board and let them rest for 5 to 10 minutes. Slice steak against the grain, garnish with chimichurri sauce or set aside for dipping and serve immediately.

Calories: 390kcal | Carbohydrates: 6G | Protein: 1G | Fat: 41G | Saturated fats: 6G | Cholesterol: 1mg | Sodium: 27mg | Potassium: 186mg | Fiber: 3G | Sugar: 1G | Vitamin A: 1951UI | C vitamin: 28mg | Soccer: 97mg | Iron: 3mg

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

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

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