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!
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.
What is flat iron steak?
Flat iron steak is a cut of steak cut with the grain from the chuck, or shoulder of the animal.
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.
Check out more Grilling Recipes from The Jam Jar Kitchen!
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Grilled Flat Iron Steak with Chimichurri
For the Steak:
- 1-2 pounds flat iron steak
- ⅓ cup olive or avocado oil
- ¼ cup red wine vinegar
- ½ tsp onion powder
- ½ tsp salt
- ½ 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
- ⅓ cup red onion
- ¼ cup red wine vinegar
- ½ tsp salt
- pinch red pepper flakes
- ½ lemon or lime, juice of
- salt & pepper to taste
Marinate the Steak
- In a small mixing bowl whisk together olive oil, red wine vinegar, onion powder, salt, pepper, jalapeno jelly and garlic 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.Place the steak in a large freezer bag or other container and pour marinade over the meat. Let the steak marinate in the fridge for at least 1 hour up to overnight.
- While the steak is marinating, prepare the chimichurri.
Make the Chimichurri
- In the base of a small food processor add garlic and pulse to chop into very fine pieces.
- Add red onion and pulse a few times to chop and combine. Scrap down the sides with a spoon.
- Add in parsley, cilantro, red wine vinegar, salt and red pepper flakes. Pulse several times to chop and combine. You may need to stir a couple times with a spoon to get everything chopped and incorporated.
- Add in oil. Start with about ½ cup and pulse to combine. Add more to personal preference if desired.
- Add a squeeze of lime or lemon juice, then add a pinch of salt and pepper to taste.
- Store in an airtight container. Ideally you want to let this sit for at least 30 minutes before serving. *Note* If you store the chimichurri in the fridge prior to serving, be sure to take it out of the fridge for at least 10-15 minutes to allow it to come to room temperature before adding to the steak.
Grill the Steak and Serve
- Take the steak out of the fridge about 30 minutes before grilling to allow it to come to room temperature.
- About 10 minutes before cooking, preheat your grill over high heat and make sure it is very hot before cooking the steak.
- Remove steak from marinade and place on the preheated grill. Cook undisturbed over high heat with the lid closed for approximately 5-6 minutes.Flip to the other side and grill with the lid closed over high heat for another 5 minutes for medium rare.
- Remove the steak from the grill to a foil lined pan. Allow to rest at least 5-10 minutes before slicing. Slice against the grain, top with chimichurri and enjoy!
To make this recipe fully Paleo, Keto and Whole 30 compliant, simply sub out the JalapeÃ±o Jelly in the marinade for chopped fresh or pickled jalapeÃ±os. 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!