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Grilled Flat Iron Steak with Chimichurri

May 10, 2024 • 0 comments

Grilled Flat Iron Steak with Chimichurri
Elevate budget-friendly steak cuts into succulent beef masterpieces with Grilled Flat Iron Steak, accompanied by vibrant Chimichurri sauce. This dish celebrates the robust flavor of flat iron steak while infusing it with fresh herbaceous notes.


  • (2lbs) Beef Flat Iron Steak
  • 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 red pepper flakes
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper


1. Begin by preparing the chimichurri. Combine all the chimichurri ingredients in a food processor or blender jar and pulse until well mixed, leaving small herb pieces visible. Transfer the chimichurri to a serving bowl and refrigerate until ready to use.

2. Preheat your grill (preferably charcoal) to high heat, approximately 450 degrees F, for direct grilling.

3. While the grill is heating, prep the steak by taking it out of the fridge 30 minutes before grilling. Brush all sides with olive oil and generously season with coarse sea salt.

4. Once the grill is hot, grill the flat iron steak directly on the grates over the coals or flames. Grill for 7 to 8 minutes on each side, aiming for a medium doneness with an internal temperature of 145 degrees F.

5. After grilling, let the steak rest for 5–10 minutes before slicing. Serve by slicing against the grain and topping with the prepared chimichurri sauce. You can also serve the chimichurri on the side for dipping.