I'm wondering if you have had the chance to grill a Flat Iron steak? If so, you know how good they taste. Flat Iron steaks are also easy to prepare. If you haven't had the opportunity to try one, this recipe is a great place to start. Using some basic seasonings along with fresh herbs, a steak dinner with chimichurri sauce is moments away!
The Flat Iron steak is also known as a Top Blade Steak. This cut of beef is growing in popularity. It's full of flavor, quite tender, and known for being a perfect steak to grill. Most often, the thickness of the steak is uniform throughout, making it easy to grill evenly. It is considered cooked perfectly when medium rare, which doesn't take long as the steaks aren't overly thick. Look for a temperature reading of about 135°F to signal it's done.
It goes wonderfully with my homemade chimichurri sauce. If you have never made your own chimichurri sauce, it's fairly simple. Using some fresh parsley and cilantro, you will chop your way to a nice complement to your Flat Iron steak. You can either put all of your chimichurri ingredients into a food processor and make a smooth sauce. Or, you can chop the fresh herbs by hand and toss everything together in a small bowl. That is my favorite way to make it because I prefer a little more texture in the sauce. Adjust the olive oil to your taste if necessary. My recipe calls for 1/2 cup of olive oil, but you could start with 1/3 cup and gradually add from there. It's really just a personal preference.
Chimichurri sauce is the way to go with this perfectly grilled steak. Sliced effortlessly with a Kanso by Shun Cutlery.
With summer wrapping up, it's the perfect choice to end the grilling season with. So take a trip to your local butcher and ask for a Flat Iron Steak. Remember, it is also known as a Top Blade Steak. You seriously can't go wrong.
For the steak:
2 pounds grass-fed flat iron steak, about 1/2 inch thick
1 tsp garlic powder
1/2 tsp red pepper flakes
1/2 tsp cumin
1 tsp sea salt
1/2 tsp fresh ground pepper flakes
1 Tbs olive oil, plus more for the grill
For the Chimichurri Sauce:
1 cup packed fresh Italian parsley
1 cup packed fresh cilantro
3 cloves garlic, minced
1/2 tsp cumin
1/4 tsp sea salt
1/4 tsp crushed red pepper flakes
3 Tbs red wine vinegar
1 Tbs fresh lemon juice
1/2 cup olive oil
1. When making the chimichurri sauce, you have two options. The first one is to throw all of the ingredients, except for the olive oil, into your food processor, and pulse until the herbs have been broken down. Then gradually add in the oil. The other method is to chop everything by hand, and then gradually add in the olive oil to your desired preference. Set sauce aside while prepping the steak.
2. In a small bowl, combine the garlic powder, red pepper flakes, cumin, sea salt, and pepper. Rub the spice blend on the steak and drizzle the steak with 1 tablespoon of olive oil.
3. Preheat your grill to a medium setting, about 350°-400°F. Grease the grill with olive oil, and once your grill is ready to go, add the steak and grill for about 10-12 minutes, flipping half way through. The length of time will depend on the thickness of your steak. Once the steak is done (aim for 135°F), allow it to sit for about 5 minutes and then slice it into 1/2 inch strips. Serve with the chimichurri sauce. Makes about 4 servings.