Grilled Flat Iron Steak with Chimichurri - How To

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This Grilled Flat Iron Steak with Chimichurri is one of those recipes that you need to print out and keep in your back pocket. Pull it out any time you've got a hankering for a rich, true beef experience. The herbaceous chimichurri adds a gorgeous, fresh finish to every bite.

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00:00:29 - Ingredients
00:01:13 - How to make chimichurri
00:02:37 - How to prepare flatiron steak
00:03:37 - How to grill steak
00:05:30 - How to slice flatiron steak



Ingredients
1 10-12 oz flat iron steak
1 Tablespoon extra virgin olive oil
1 Tablespoon coarse sea salt

Chimichurri
1 cup fresh Italian parsley packed
¼ cup fresh oregano leaves
½ cup extra virgin olive oil
⅓ cup red wine vinegar
4 garlic cloves peeled
1 teaspoon crushed red pepper flakes
1 teaspoon salt
½ teaspoon fresh ground black pepper

Instructions
1. In a food processor, combine all of the ingredients for the chimichurri. Pulse until well combined, but you can still see small pieces of the herbs. Pour into a serving bowl, cover, and set in the fridge until ready to use. Can be made several hours in advance.
2. Remove your steak from the refrigerator 30 minutes prior to grilling. Brush on all sides with the olive oil and season with the sea salt.
3. Preheat your grill for direct heat at a high temperature (around 450 degrees F).
4. Place the steaks directly over the coals or flames and grill for 7-8 minutes. Flip once and grill for an additional 7-8 minutes, or until the internal temperature reads 145 degrees F for a medium doneness. Always use a meat thermometer to watch for the correct internal temperature. Remove the steaks to a cutting board and rest for 5-10 minutes.
5. Slice the steak against the grain, top with the chimichurri sauce or leave it on the side for dipping, and serve immediately.

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