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Flavorful Flat Iron Steak with Chimichurri Sauce
Dive into the rich, juicy goodness of flat iron steak, seasoned to perfection with a robust spice rub and paired with a vibrant chimichurri sauce. This dish is a celebration of flavors, combining the deep, smoky notes of grilled meat with the fresh, zesty punch of herbs. The flat iron steak, known for its tenderness and marbling, is a hidden gem that hails from the shoulder of the cow. Paired with the traditional Argentine chimichurri, this dish embodies the spirit of outdoor grilling and is perfect for gatherings or a cozy dinner at home.
Ingredients
- Flat iron steak
- 1.5 pounds
- Olive oil
- 2 tablespoons (for steak) + 1/4 cup (for chimichurri sauce)
- Salt
- 1 teaspoon (for steak) + 1/2 teaspoon (for chimichurri sauce)
- Black pepper
- 1 teaspoon (for steak) + 1/2 teaspoon (for chimichurri sauce)
- Garlic powder
- 1 teaspoon
- Paprika
- 1 teaspoon
- Cumin
- 1 teaspoon
- Red pepper flakes
- 1/2 teaspoon
- Fresh parsley
- 1/2 cup, chopped
- Fresh cilantro
- 1/2 cup, chopped
- Garlic
- 3 cloves, minced
- Red wine vinegar
- 2 tablespoons
- Lemon juice
- 2 tablespoons
Instructions
- Preheat your grill or grill pan to high heat.
- In a small bowl, mix together salt, black pepper, garlic powder, paprika, cumin, and red pepper flakes to create the steak rub.
- Drizzle the flat iron steak with 2 tablespoons of olive oil, then generously sprinkle the steak rub evenly on both sides, ensuring the steak is well-coated.
- Place the seasoned steak on the hot grill and cook for about 4-5 minutes per side for medium-rare, adjusting the time for your desired doneness.
- Once cooked, remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute.
- While the steak is resting, prepare the chimichurri sauce by combining the chopped parsley, chopped cilantro, minced garlic, red wine vinegar, lemon juice, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Mix well and let it sit for at least 10 minutes to allow the flavors to meld.
- After resting, slice the steak against the grain into thin strips.
- Serve the sliced steak with a generous drizzle of chimichurri sauce on top. Enjoy!
Tips
- For a spicier chimichurri, add a diced jalapeño or some fresh chili.
- If flat iron steak is unavailable, flank steak or skirt steak can be good substitutes.
- Let the chimichurri sauce sit for a few hours or overnight for an even richer flavor.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 10 minutes Calories: 450 Fat: 30g Carbs: 6g Protein: 40g Sodium: 500mg Sugar: 1g
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