Grilled Flat Iron Steak with Chimichurri Sauce

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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.

Grilled Flat Iron Steak with Chimichurri 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 overnight. 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.

Dry rub steak spices such as cumin, chipotle, garlic, salt, and pepper

I declare that this is my absolute favorite steak recipe so far! The seared juicy flat iron steak topped with a fresh, tangy and slightly spicy sauce just makes your mouth water. I mentioned that I have a little secret spice rub, and since we are food buddies I’m going to divulge my culinary arsenal.

The flat iron steak gets a flavor boom from SEVEN ingredients you likely already have in your pantry. A winning combo of ground cumin, garlic powder, chipotle powder, spicy red pepper flakes, smoked paprika, kosher salt, and freshly cracked black pepper.

grilled flat iron steak on a wooden cutting board

Can you see that sexy spice crust clinging on the surface of the steak and in the crevices of the dark brown sear marks? Ok put down the phone, grab a tasty beverage, a pal and just enjoy this meal in all its delicious glory. No rush, just enjoy.

Chimichurri is my new “put it on everything” sauce. It’s fresh, earthy with just a little bit of tang and spice made in a flash in a blender. It’s perfect for this grilled steak! The acid in the red wine vinegar plus the herbs help to brighten the dish and complements the luscious pieces of sliced steak. If you want to see the step by step details, check out my 5-minute chimichurri sauce recipe.

Small white bowl of chimichurri sauce

If I haven’t already convinced you to jump in the car and grab the ingredients for this recipe, then maybe you’ll trust Chef Thomas Keller? The first time I tried the flat iron steak cut it was at Ad Hoc, his upscale family-style comfort food restaurant in Napa, CA.

My hubby Jason and I were celebrating our 4 year anniversary and ordered the marinated flat iron steak topped with creamy coleslaw. We were in culinary heaven, and I had to recreate it at home. Since then that beef cut has been one of our favorites. It’s nicely marbled, super tender and is packed with flavor.

slices of grilled flat iron steak with chimichurri sauce drizzled on top

With just a few minutes of prep, a kiss on the grill, and quick blend for the sauce, you’ve got a meal to feed your now salivating guests. I like to cook my steak to medium rare with a nice warm blushing pink center. How do you like your steak cooked?

How can you check for doneness of meat?

I have a few tips for acing that perfect cook on your steak. Being a food scientist, my go-to method is by testing the internal temperature to check for doneness of the meat. I always have my instant-read thermometer nearby. Use the time recommended in the recipe as a guideline. You can always cook to a shorter time and add back to the heat source if needed. Remove the meat completely from the heat to a plate, and then take the temperature. You want to stop cooking the meat at about 5 degrees before the desired doneness. Since beef has carryover cooking, after 10 to 15 minutes or resting, the temperature will rise a few degrees. If you want a medium-rare steak, then cook to 115-120°F for a 120-125°F end temperature.

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Grilled Flat Iron Steak with Chimichurri Sauce

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.
Pin Print Review
4.34 from 15 votes
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings 4 servings
Course Entree
Cuisine Argentinian

Ingredients

Steak

  • 1 ½ pounds flat iron steak, about ¾-inch thick
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin, ground
  • ½ teaspoon black pepper
  • ¼ teaspoon chipotle pepper, ground
  • ½ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes
  • 2 teaspoons olive oil

Chimichurri Sauce

  • ¼ cup red wine vinegar
  • 1 cup cilantro leaves, firmly packed
  • 1 cup Italian parsley leaves, firmly packed
  • 2 cloves garlic, roughly chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon cumin, ground
  • ½ teaspoon red pepper, crushed
  • ½ cup olive oil

Instructions 

Steak

  • Remove steak from package and dry with a paper towel and transfer to a sheet pan.
  • In a small bowl mix salt, garlic powder, cumin, black pepper, chipotle pepper, paprika, and red pepper flakes.
  • Sprinkle and rub in half of the spice mixture evenly over the surface of the meat. Flip over and add the remaining spice mixture.
  • Drizzle 1 teaspoon of the olive oil over the meat and rub the surface to coat. Repeat with the other side with 1 teaspoon of oil.
  • Heat grill over medium heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates with the oil.
  • 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).
  • Allow the steak to rest for 10 minutes before slicing. Cut into ½-inch thick slices.

Chimichurri Sauce

  • Add all ingredients into blender or food processor except for the olive oil. Blend for 20 seconds to break down the leaves.
  • Slowly add ½ 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.

Notes

  • MAKE IT WHOLE30: Use extra-virgin olive oil, and use sea salt for kosher salt.

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Nutrition Facts
Grilled Flat Iron Steak with Chimichurri Sauce
Amount Per Serving
Calories 506 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 8g40%
Polyunsaturated Fat 5g
Monounsaturated Fat 22g
Cholesterol 76mg25%
Sodium 865mg36%
Potassium 57mg2%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 35g70%
Vitamin A 750IU15%
Vitamin C 5mg6%
Calcium 10mg1%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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26 Comments Leave a comment or review

  1. Jon says

    I pseudo-dry-aged the steak for about eight hours in the fridge (overnight would be even better) to ensure a crusty surface. This is a great step for just about any grilled steak, provided you have the time: it draws moisture out of the meat surface for better searing. I’m kind of a “no-frills” steak guy, so I figured, “We don’t need no Chimichurri.” Wrong! The spices on the steak were smoothed and soothed by the cool veg and acid in the sauce, and the whole dish was joyously harmonious. I like my steak rare and gave it about three minutes per side on a fairly hot grill, which worked well with the crusty exterior. For the wine, I had initially knee-jerked to Cabernet. But when the meat hit the grill and I got the first whiff of the searing spices, I switched to Syrah. A 2008 Ferrari-Carano Syrah Alexander Valley was great; a younger Australian Shiraz might be even better. All in all, a great meal; thanks for another nice recipe!

    • Jessica Gavin says

      WOW Jon! You have quite the culinary talent to kick the flavors of your steaks up a notch. I admire you! I’m very thrilled to hear that you enjoyed the chimichurri sauce, that acid in the sauce a fresh herbs is so refreshing. That wine pairing sounds divine! You must have happy eaters at your dinner table 🙂

      • Jon says

        Flatiron is an underappreciated cut. Thank you, Jessica, for reminding me to try it again! It grills quickly, responds well to being cooked rare, and is very tender as long as you slice across the grain to serve it, particularly if you slice on an angle. Heaven help you if you slice it the other way… there will be gnashing of teeth as you try to chew through the muscle fibers that are aligned against your incisors. It must be the “physics” part of food science.

        • Jessica Gavin says

          Jon you are so right about how delicious flat iron steak is and how important it is to get the slice just right. I’m so glad that you got to enjoy the steak, I’m planning on making some for Father’s day 🙂

    • Shanna says

      Jon what exactly is pseudo dry aging and did you put the rub on it before you put it in the fridge?
      You’re right Jessica! He does sound like quite the chef.

      • Shanna says

        Also, is flat iron steak the same as flank steak?

        One more thing… Is there any reason you couldn’t make that rub in bulk and store it in a jar or something? I think it might be awesome on a brisket or ribs. I’m in West Texas so we fire up the grill year ’round here. ?

        • Jessica Gavin says

          Hi Shanna- Great question! Jon is right, Flat iron is from the shoulder, is very tender, a thicker cut and is good for medium rare to medium cooked steaks. The flank steak is from the abdomen, has a lohttps://www.jessicagavin.com/wp-admin/edit-comments.php#comments-formt of flavor but is more tough. It takes on marinades well but is best cooked on high heat for a short period of time, where you would cook the flat iron longer. I prefer the flavor and texture of the flat iron steak. You could absolutely make a big batch of seasoning and use it on other meat. I do that all of the time, great idea! Thanks Jon for your advice and culinary tips!

      • Jon says

        I psuedo-dry-age steaks by salting both sides and putting them in the refrigerator UNCOVERED for about 24 hours before I want to cook them. I put them on a rack resting on a cookie sheet to let the dry refrigerator air circulate all around them. I would not put the rub on before dry aging. Jessica could give you a better idea of flat iron vs. flank, but I believe flat iron is from the shoulder muscle and flank is from the abdomen. Flank is usually quite a bit thinner and will cook very quickly. Grilled beyond rare it starts to toughen up, but it is deliciously tender when grilled correctly.

        • Jon says

          p.s. The steak will change color pretty dramatically after dry-aging: they will become a much deeper red.

        • Jessica Gavin says

          Thank you for your dry aging tips Jon! I have no doubt that your knowledge creates some amazing meals!

    • Jessica Gavin says

      I can’t wait to hear what you think Jackie! I’m making this tonight for father’s day. I think you will love it 🙂

  2. Maggie Morris says

    Jessica. We are having friends over for a 4th party and we will be making this steak. Perfect for the 4th. Thanks!

    • Jessica Gavin says

      I’m making it for my friends and family too on the 4th! I can’t wait to hear what you think Maggie 🙂 Any leftovers I had I chopped it up for a healthy steak salad the next day!

      • Maggie Morris says

        Jessica,
        The steak was a total hit at my dinner party last night! And there is just enough left for a steak salad tonight. Thanks for the leftover suggestion!

  3. Lindsey Trulock says

    Loved this recipe! I served it with a corn and black bean salad that paired nicely. I used the leftovers to make some amazing burritos and tacos. I love all the recipes I have seen on your blog so far. I’ve been looking for some good summer recipes and I stumbled across your site by happen chance. I’ll be trying out the sesame crusted ahi tuna for tomorrow nights dinner. Thank you for all the yummy inspiration!

    • Jessica Gavin says

      Yay Lindsay! The corn and black bean salad with the steak sounds incredible. Then following up with tacos and burritos, yum! I’m so thrilled that you found my website, I can’t wait to hear what you think about the tuna 🙂 Looking forward to sharing more recipes with you!

  4. Maggie Morris says

    Jessica,
    I am having a dinner party Saturday and want to prepare this steak and sauce. I need suggestions for side dishes. I was thinking about roasted potatoes. Any other suggestions? And I need a veg? What would you recommend ?
    Thanks,
    Maggie

    • Jon says

      I have made this recipe several times and love it. I think you are on the right track with the roasted potatoes. You might even lightly char the skins of some fingerlings on the stovetop before roasting them for a little extra earthiness. Roasted or grilled asparagus works well, too. There is so much flavor in the steaks and the sauce that I like the sides fairly neutral… let the steak be the star and don’t fight the flavors with competing sides!

      • Jessica Gavin says

        Thank you for your feedback Jon! I love your suggestions and keeping it simple with the steak 🙂 Roasted potatoes and asparagus sounds fantastic!

    • Jessica Gavin says

      Hi Maggie! Roasted potatoes sound fantastic 🙂 I like some sauteed Brussels sprouts or green beans. Also a corn salad is my favorite combo! I hope the party was a hit!

  5. Francine says

    I made this without any changes and it was Phenomenally easy and Delicious! I’d never made flank steak, and it was tender, perfectly seasoned, and super easy. I’ve saved this recipe and will but it into heavy rotation. Thanks!

    • Jessica Gavin says

      Whoo hoo Francine! I’m so glad that you gave a new cut of beef a try and enjoyed the meal. Happy eating!

  6. Jared Edwards says

    Love this recipe. Keep coming back to it as reference for many adaptations. The steak seasoning and chimichurri are a perfect combo for lots of new recipes. Please don’t ever take this recipe down!!

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