Grilled Flat Iron Steak with Chimichurri

Grilled Flat Iron Steak with Chimichurri
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Faulty planning made my wedding anniversary a trying day, even after 23 years of marriage. We got married on the spur of the moment on April 14 (long story, but it involved a few cocktails), the day before income taxes are due.  So there is no filet mignon on our anniversary. No lobster, either. We always feel poor.

Enter the flat iron steak. It’s a miracle! Researchers at two universities (Florida and Nebraska) figured out a way to extract a steak as tender as a filet and as flavorful as a rib eye from the middle of the chuck portion of the cow. The steak is uniformly thick and rectangular — perfect for a spin on the grill. And let’s just talk about price. When I went shopping for steak, the filets in the butcher’s case were $18.99 a pound. But the flat irons weighed in at just $5.99 a pound. The steak, the parsley and cilantro, and a bag of frozen French fries came to a whopping $16.50. Assuming you have such staples as garlic, olive oil and soy sauce on hand, you can easily feed a family of four for under $20.

Ah, romance blossoms again for the Mayhews. You can grill a flat iron steak with one hand while you keep your other hand on your wallet.

Grilled Marinated Flat Iron Steak with Chimichurri

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Yield: 4 servings

Serving Size: --

Calories per serving: --

Fat per serving: --


    For the steak
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, sliced
  • 1 flat iron steak
  • For the chimichurri
  • 1 cup coarsely chopped parsley
  • 3 tablespoons coarsely chopped cilantro
  • 3 tablespoons sherry or red wine vinegar
  • 2 large cloves garlic
  • 1 teaspoon crushed red pepper
  • Salt and freshly ground pepper
  • 1/2 cup extra virgin olive oil


  1. Combine the olive oil, Worcestershire sauce, soy sauce, balsamic vinegar and garlic, whisking to emulsify.
  2. Put the steak in a gallon plastic bag and add the marinade. Refrigerate overnight.
  3. Remove the steak from the marinade and let it come to room temperature.
  4. Preheat your grill to medium high. Cook the steak for six minutes on the first side.
  5. Rotate it 45 degrees, and continue cooking for an additional six minutes.
  6. Flip the steak, and cook another six to eight minutes or until the internal temperature is 135°F for medium-rare.
  7. Remove from the grill and let the steak rest for 10 minutes before slicing.
  8. To prepare the chimichurri, combine the parsley, cilantro, vinegar, garlic and crushed red pepper in a food processor.
  9. Process it until it's a rough paste.
  10. Season the mixture with salt and pepper.
  11. Put the sauce in a bowl and add the olive oil.
  12. Let it stand at least 20 minutes or refrigerate it overnight (let it come to room temperature before serving).


Chimichurri is an Argentinian parsley-based sauce served with grilled beef. It’s the bomb. I add cilantro to mine, but if you get that “soap in your mouth” taste from cilantro, just leave it out.


3 thoughts on “Grilled Flat Iron Steak with Chimichurri

  1. This sounds really delicious. I’ve heard good things about the flat iron steak before but had never tried it. Thanks, now I will.

  2. We had flank steak (cooked on the CharBroil!) for dinner Friday night. With Romesco sauce, but chimichurri is so good, too…Hubby cooked it mostly rare and we discovered that when we went back for seconds, we took the (now cold) bits, skewered them on a hot dog fork and stuck it over the fire in fireplace. Heaven! Flank steak from Gentry’s Farm in Franklin is not exactly for the poor man but it is unadulterated and delicious, worth it! Then we had Sloppy Joe’s last night! (seriously!) Now I want some chimichurri….great recipes! thanks

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