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 or wait. 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.
Turn up the heat and let’s get grilling!
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. Ready?
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.
Yes, that’s it! I wanted an intense, savory and smoky flavor profile for juicy and tender meat. I am not shy when it comes to barbecue rubs, my friend!
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 carry over 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.