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 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.
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.
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 compliments the luscious pieces of sliced steak. If you want to see the step by step details, check out my 5-minute chimichurri sauce recipe.
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.
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 the 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.
Grilled Flat Iron Steak with Chimichurri Sauce
- 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
- 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 beef over and add the remaining spice mixture.
- 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.
- 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 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 1/2 inch thick slices.
- Add all ingredients into blender or food processor except for the olive oil. Blend for 20 seconds to break down the leaves.
- 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.