Grilled Flat Iron Steak with Chimichurri Recipe
February 26, 2025
- Prep Time:
- Cook Time:
- Servings: 1-2
Ingredients
- Beef Flat Iron Steak
- (1/2 Cup) Coconut Aminos
- (2 TBS) Dry Sherry
- (2 TBS) Honey
- (1 TBS) Crushed Red Pepper Flakes
- (1 TBS) Minced Garlic
- (1/2 Cup plus 2 TBS for cooking) Olive Oil
Directions
- Begin by drying the steak with a paper towel. Set aside while you prepare your marinade.
- In a plastic bag or airtight container, combine the marinade ingredients, then place the steak inside. Marinade for anywhere between 30 minutes to 12 hours - if marinating for over 30 minutes, place in the refrigerator. Pro tip: allow the steak to sit out for 30 minutes and drop to room temperature be for cooking - this will give you a more even cook.
- Prepare the chimichurri by first adding 4 garlic cloves to a food processor or blender and pulse until the cloves are finely minced. Add in 1 cup of fresh parsley, 1 cup of fresh cilantro, 2 tsp dried oregano, salt and pepper, and 3 tbs white wine vinegar, pulse until well combined. Slowly add in 1/3 cup of olive oil.
- Once the steak is fully marinated, bring a cast iron skillet to medium heat and oil well. Cook time will depend on the size of the cut - I seared each side for 3-4 minutes for this specific cut. For a medium rare, cook until internal temperature reaches 135 - I removed the steak from the heat at 125 and let it cook while resting until it reached 135.
- After the steak is cooked let rest on a cutting board for about 5-10 minutes before cutting into it. Once rested, slice steak against the grain and serve under the fresh Chimichurri.
