Flat Iron Steak with Chimichurri
This grilled flat iron steak with chimichurri sauce recipe is the perfect summer meal. Spiced rubbed steak is topped with a fresh, tangy herb sauce.
Do you want to impress your guests this summer with a beautiful meal? This grilled flat iron steak with chimichurri sauce is going to blow your mind. The best part is it’s ready in under 30 minutes, so you can look like a grill master and get back to enjoying your evening.
I have a SECRET spice rub for the steak that adds layers of flavor to each bite, with no need to marinate or wait. The element that is going to seal the deal is the vibrant chimichurri sauce. If you haven’t made it before, well what are you waiting for? I guarantee it’s going to be your new culinary staple from this day on.
Turn up the heat and let’s get grilling!
- 1 1/2 pounds flat iron steak, about ¾-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon chipotle pepper, ground
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 2 teaspoons olive oil
- 1/4 cup red wine vinegar
- 1 cup cilantro leaves, firmly packed
- 1 cup Italian parsley leaves, firmly packed
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon red pepper, crushed
- 1/2 cup olive oil
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Remove steak from package and dry with a paper towel and transfer to a sheet pan.
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In a small bowl mix salt, garlic powder, cumin, black pepper, chipotle pepper, paprika and red pepper flakes.
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Sprinkle and rub in half of the spice mixture evenly over the surface of the meat. Flip beef over and add the remaining spice mixture.
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Drizzle 1 teaspoon of the olive oil over the meat, rub the surface to coat. Repeat with the other side of the meat with 1 teaspoon of oil.
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Heat grill over medium heat.
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Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil.
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Once the grill is nice and hot, add the steak and grill uncovered flipping halfway through; 8 to 10 minutes for medium-rare (145°F), 10-12 for medium (150-155°F).
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Allow the steak to rest for 10 minutes before slicing. Cut into 1/2 inch thick slices.
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Add all ingredients into blender or food processor except for the olive oil. Blend for 20 seconds to break down the leaves.
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Slowly add 1/2 cup of the olive oil in the opening of the lid in a thin steady stream while the machine is running, until smooth and slightly thickened.
MAKE IT WHOLE30: Use extra-virgin olive oil, and use sea salt for kosher salt.
