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!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Marinade and Rest Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 55 minutes mins
Course Condiment, Main Course
Cuisine South American
Servings 4 people
Calories 609 kcal
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!
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.
Serving: 1servingSodium: 426mgSugar: 6.7gFiber: 1.6gPotassium: 273mgCholesterol: 121mgCalories: 609kcalMonounsaturated Fat: 13.1gPolyunsaturated Fat: 1.9gSaturated Fat: 14.6gFat: 47gProtein: 30.3gCarbohydrates: 11.9g
Keyword chimichurri, grilling, Keto, Low-carb, steak