Description
Juicy grilled flat iron steak with a bright, herbaceous chimichurri sauce—simple enough for a weeknight, impressive enough for a cookout. Tender steak, bold sauce, and plenty of flavor in every bite!
Ingredients
Scale
- 1 1/2 lb flat iron steak
- 1 tbsp steak rub or Montreal steak seasoning
- 1/2 cup finely chopped cilantro leaves
- 1/2 cup finely chopped flat-leaf parsley leaves
- 2 tbsp minced garlic
- 3 tbsp fresh lemon juice
- 2 tsp red wine vinegar
- 1 tsp Aleppo pepper flakes (or 1/2 tsp red pepper flakes)
- 1 tsp ground cumin
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Remove steak from the fridge 30 minutes before grilling and rub with seasoning.
- In a bowl or food processor, combine cilantro, parsley, garlic, lemon juice, vinegar, pepper flakes, cumin, and olive oil. Season with salt and pepper and let sit to marry flavors.
- Preheat grill to medium-high heat. Grill steak at an angle for 3–4 minutes per side to develop grill marks, then flip and repeat until desired doneness.
- Remove steak and let rest for 5 minutes. Slice thinly against the grain.
- Serve the steak with generous spoonfuls of chimichurri sauce on top or on the side.
Notes
Letting the flat iron steak rest after grilling keeps it juicy. Chimichurri can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grill
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 410
- Sugar: 1g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg