Summer time is grilling time in Texas and this year for us has been all about the beef. We’ve been cooking a lot of flank and skirt steaks that are both flavorful and quick to cook, but my favorite cut of meat to grill is the flat iron steak.

Previously overlooked due to a grisly fascia membrane running through you center, you can now get this delightedly marbled, tender cut of meat sans membrane from any quality grocery store and/or if you happen to make friends with your butcher. It’s typically less expensive than rib-eye and strip steaks of a similar grade and cooks up absolutely beautifully.

As with any beef products, look for meat that has been both grass fed and grass finished. Not only does this make a huge difference in flavor and texture, but also in the nutritional content of the meat itself.

Grilled Flat Iron Steak with Chimichurri

This simply marinaded and grilled flat iron steak is made magical with the addition of ultra-fresh chimichurri for a dinner that is sure to impress!

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Prep Time 10 hrs

Cook Time 15 mins

Marinade Time 30 mins

Course Condiment, Main Course

Cuisine South American

Servings 4 people

Ingredients

  

For the Steak:

• 1-2 pounds flat iron steak
• 1/3 cup olive or avocado oil
• 1/4 cup red wine vinegar
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 2-3 Tbsp Jalapeno Jelly I recommend Preserve International (link to purchase below)
• 3-4 cloves sliced garlic

For the Chimichurri:

• 2 cups fresh parsley
• 1 cup fresh cilantro
• 5 to 10 cloves fresh garlic
• 1/3 cup red onion
• 1/4 cup red wine vinegar
• 1/2 tsp salt
• pinch red pepper flakes
• 1/2 lemon or lime, juice of
• salt & pepper to taste

Instructions

 

For the Chimichurri

• Use a small food processor to chop up the garlic into very fine pieces. 
• Stir, and add in red onion. Pulse a few times to chop and combine. 
• Stir and add in parsley, cilantro, red wine vinegar, salt and red pepper flakes. Pulse to chop and combine. You may need to stir a couple times to get everything chopped and incorporated. 
• Add in olive or avocado oil, start with ½ cup and add more to taste if desired. Pulse to combine. 
• Add a squeeze of lime or lemon juice, then, if desired, add salt and pepper to taste. 
• Store in an airtight container. Ideally you want to let this sit for at least 30 minutes before using to allow the flavors to really jive before serving. 

For the Flat Iron Steak:

• Whisk together olive oil, red wine vinegar, onion powder, salt, pepper, jalapeno jelly and garlic in a mixing bowl until well combined. Set aside.
• Take flat iron steak out of packaging and lay out on a cutting board. Using a meat mallet, tenderize a few times to ensure an even thickness throughout. *Note* This is not a tough piece of meat so you don’t need to beat it down, you just want to make sure it cooks evenly. 
• Pop the steak into a large plastic bag or tupper ware and pour on marinade.
• Set on a plate and leave to marinade at room temperature for at least 30 minutes but no more than an hour.
• About 10 minutes before cooking, preheat your grill over high heat and let it get nice an hot. 
• Remove steak from marinade, and grill over high heat with the lid closed for approximately 6 minutes. 
• Flip to the other side and grill with the lid closed over high heat for another 5-6 minutes. 
• Remove from grill and let rest for at 5-10 minutes. 
• Slice against the grain, top with chimichurri and enjoy!

Notes

The Chimichurri recipe is VERY forgiving and can easily be adapted to suit different tastes and meat. I love this version with beef and chicken but if you sub out the cilantro for fresh mint it’s also fantastic on lamb. 

Also, if you don’t have/like red onion you can sub this out for chopped green onion, white onion or leave it out entirely. You can also sub the red wine vinegar for white wine vinegar if you prefer. 

Keyword chimichurri, grilling, Keto, Low-carb, steak

Modifications:

To make this recipe fully Paleo, Keto and Whole 30 compliant, simply sub out the Jalapeño Jelly in the marinade for chopped fresh or pickled jalapeños. Or you can skip the marinade entirely and simply season the steaks with olive oil, salt & pepper. It will still be absolutely delicious with the Chimi Churri!