Grilled Steak with Chimi Churri

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 Steak with Chimi Churri

Grilled Steak with Chimi Churri

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

Recipe by The Jam Jar Kitchen
5 from 18 votes
Course: Beef, Cooking with Preserves, Dinner, Grilling, Keto, Paleo, Whole30Cuisine: American, LatinDifficulty: Easy
Prep time


Cooking time


Marinade Time




  • For the Steak
  • 1-2 lb flat iron steak or flank steak

  • 1/3 cup olive oil or avocado oil

  • 1/4 cup red wine vinegar

  • 1/2 tsp onion powder

  • 1 tbsp soy sauce or coconut aminos

  • 2-3 tbsp Jalapeno Jelly ( replace with chopped jalapenos or omit entirely for whole30/paleo)

  • 2 cloves of garlic, thinly sliced

  • For the Chimichurri
  • 2 cups fresh parsley

  • 1 cup fresh cilantro

  • 5-10 cloves fresh garlic, peeled

  • 1/3 cup red onion

  • 1/4 cup red wine vinegar

  • 1/2 lime or lemon, juice of

  • 1/2 cup olive oil

  • pinch of red pepper flakes

  • salt & pepper to taste


  • For the Chimichurri
  • Add garlic to a small food processor and chop into very fine pieces.
  • Add in red onion and pulse a few times to chop and combine.
  • Add in parsley, cilantro, red wine vinegar, pinch of red pepper flakes and salt and pepper. Pulse to chop and combine. You may need to stir a couple times to get everything chopped and incorporated.
  • Add in olive oil, start with 1/2 cup and add more to taste if desire. Pulse to combine.
  • Add a squeeze of lime or lemon juice and then taste for seasoning. Add additional salt & pepper to taste.

    Store in an airtight container until ready to use. Ideally you want to let it sit for at least 30 minutes before serving to allow to flavors to mingle.
  • For the steak
  • Whiskey together olive oil, red wine vinegar, soy sauce (or coconut aminos) onion powder, jalapeno jelly and garlic in a mixing bowl until well combined. Season with a pinch of salt & pepper.
  • Take flat iron steak or flank steak out of the packaging and lay out on a cutting board. Using a meat mallet, tenderize a few times to ensure even thickness throughout.

    *Note* flat iron steak is more tender than than flank steak and will need to be tenderized less.
  • Pop the steak into a large plastic bag or tupper ware and pour the marinade over.

    Leave out to marinate at room temperature for at least 30 minutes but no more than an hour. If you plan to marinate the steak for longer than an hour place it in the fridge and then take it out about 30 minutes before grilling. This steak can be marinated for up to 24 hours.
  • About 10 minutes before cooking, preheat your grill over medium-high to high heat. Be sure to let it get nice and hot before adding your steak.

    Remove your steak from the marinade and grill with the lid closed for about 5 minutes.

    Flip to the other side and continue to grill with the lid closed for another 5 minutes.
  • Remove steak from the grill and allow to rest for at least 5 minutes before slicing. Be sure to slice against the grain!

    Top with chimichurri and enjoy!


  • Chimichurri can be stored in an air tight container in the fridge for about 4 days.
  • 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. 
  • 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. 


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!

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  1. Pingback: World’s Easiest Green Bean Salad – The Jam Jar Kitchen

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