Grilled Flat Iron Steak with Chimichurri Recipe
February 26, 2025
It is my pleasure to bring you this easy Flat Iron Steak recipe that is simple & full of flavor!
The thing I love most about a Flat Iron Steak is how quick it is to cook. This particular cut of meat is thinner, so it can go from the grill or cast iron skillet to your table in minutes.
Steak is so versatile when it comes to cooking. It can take on essentially any flavor through a marinade or a dry rub. This recipe combines the bold flavors of vinegar and garlic, and the sweeter notes of honey, producing a perfect balance of sweet and savoury in every bite. I hope you enjoy!
- Prep Time:
- Cook Time:
- Servings: 1-2
Ingredients
- Beef Flat Iron Steak
- (1/2 Cup) Coconut Aminos
- (2 TBS) Dry Sherry
- (2 TBS) Honey
- (1 TBS) Crushed Red Pepper Flakes
- (1 TBS) Minced Garlic
- (1/2 Cup plus 2 TBS for cooking) Olive Oil
Directions
- Begin by drying the steak with a paper towel. Set aside while you prepare your marinade.
- In a plastic bag or airtight container, combine the marinade ingredients, then place the steak inside. Marinade for anywhere between 30 minutes to 12 hours - if marinating for over 30 minutes, place in the refrigerator. Pro tip: allow the steak to sit out for 30 minutes and drop to room temperature be for cooking - this will give you a more even cook.
- Prepare the chimichurri by first adding 4 garlic cloves to a food processor or blender and pulse until the cloves are finely minced. Add in 1 cup of fresh parsley, 1 cup of fresh cilantro, 2 tsp dried oregano, salt and pepper, and 3 tbs white wine vinegar, pulse until well combined. Slowly add in 1/3 cup of olive oil.
- Once the steak is fully marinated, bring a cast iron skillet to medium heat and oil well. Cook time will depend on the size of the cut - I seared each side for 3-4 minutes for this specific cut. For a medium rare, cook until internal temperature reaches 135 - I removed the steak from the heat at 125 and let it cook while resting until it reached 135.
- After the steak is cooked let rest on a cutting board for about 5-10 minutes before cutting into it. Once rested, slice steak against the grain and serve under the fresh Chimichurri.
