quickgrilledargentiniansauce
Flat Iron Steak with Chimichurri Sauce
25 min 4 servings Easy
This recipe uses Chuck beef — specifically Flat Iron Steak (6-10 oz).
Learn more about all Chuck cuts and cooking methods →
Prep
15 min
Cook
10 min
Total
25 min
The flat iron steak is the second most tender cut on the cow, making it an incredible value. Paired with a bright, herbaceous chimichurri sauce, this dish delivers steakhouse quality for a fraction of the price.
What Ingredients Do You Need?
- 2 (8-10 oz each) Flat iron steaks
- 1 cup packed Fresh flat-leaf parsley, finely chopped
- 2 tbsp Fresh oregano, finely chopped
- 4 Garlic cloves, minced
- 3 tbsp Red wine vinegar
- 1/2 tsp Red pepper flakes
- 1/2 cup Extra-virgin olive oil
- to taste Salt and pepper
How Do You Make Flat Iron Steak with Chimichurri Sauce?
- 1
Make chimichurri
Combine parsley, oregano, garlic, vinegar, red pepper flakes, and olive oil. Season with salt. Let sit at least 15 minutes for flavors to meld.
- 2
Season steaks
Pat steaks dry and season generously with salt and pepper.
- 3
Grill
Grill over high heat for 4-5 minutes per side for medium-rare (130°F internal).
- 4
Rest and serve
Rest for 5 minutes, slice against the grain, and spoon chimichurri generously over each portion.
What Are the Pro Tips for This Recipe?
- 💡 Chimichurri is best made fresh but will keep refrigerated for up to a week.
- 💡 Let the steaks come to room temperature before grilling for more even cooking.
