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Flat-Iron Steak with Chimichurri Sauce

Posted by Peggy on August 12, 2009

Flat-Iron Steak with Chimichurri Sauce
Recipe: Flat-Iron Steak with Chimichurri Sauce


  • 3-4 cloves fresh garlic
  • 3/4 cup olive oil
  • 3-5 tablespoons sherry wine vinegar
  • ¼-3/4’s teaspoon ground cayenne pepper
  • 1 1/2 cups washed, loosely packed fresh parsley
  • 1/2 cup washed, loosely packed fresh basil
  • 2 tablespoons washed, chopped fresh oregano
  • 1 ½ -2 pounds flat iron steaks


  1. In a food processor or blender, pulse 3 cloves of garlic. Add olive oil, 3 tablespoons vinegar, 1/4 teaspoon cayenne, parsley, basil and oregano. Pulse until well-blended but not puréed. Season to taste with kosher salt and additional garlic, vinegar and cayenne.
  2. Place half of the chimichurri sauce in a large resealable plastic bag or shallow dish. Reserve remaining sauce. Marinate flat irons in sauce 2-4 hours, refrigerated.
  3. Preheat charcoal or gas grill to medium high heat. Brush off excess chimichurri and place on oiled grill grate. Grill 6-9 minutes on each side (internal temperature of 135˚ for medium rare steak).
  4. Remove the steaks from the grill. Let sit 5-10 minutes then slice against the grain with a very sharp knife. Drizzle reserved chimichurri sauce over sliced steak and serve.

Marinate Time: 2-4 hours

Active Time: 25 minutes

Number of servings (yield): 4-6

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