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Flat Iron with Chimichurri

flat iron with chimichurri
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Tender Certified Angus Beef® flat iron steak, marinated and grilled to develop a smoky crust, then topped with vibrant chimichurri sauce for a fresh burst of garlic, herbs, and acidity.

Ingredients

Scale

1.8 lbs Certified Angus Beef® flat iron steak

¼ cup Cento extra virgin olive oil

4 cloves garlic

1 cup fresh parsley, packed

2 tbsp fresh oregano

3 tbsp red wine vinegar

½ tsp red pepper flakes

Coarse sea salt – Palmer’s Nearly Famous

1 lemon, juiced

Instructions

  1. In a large resealable bag, combine ¼ cup olive oil, 2 minced garlic cloves, 1 tablespoon red wine vinegar, and a pinch of salt and pepper. Add the flat iron steak, seal, and refrigerate for 4 hours.
  2. While the steak marinates, prepare the chimichurri. In a food processor, combine parsley, oregano, remaining garlic, remaining vinegar, red pepper flakes, and olive oil. Pulse until finely chopped but not smooth. Season to taste and let stand for 30 minutes before serving.
  3. Remove the steak from the marinade and pat dry with paper towels. Grill over high heat for 4–5 minutes per side, or until the internal temperature reaches 130°F for medium-rare. For USDA-recommended doneness, cook to 145°F and allow a 3-minute rest.
  4. Transfer the steak to a cutting board and rest for 8 minutes.
  5. Slice thinly against the grain—this step is important for achieving the most tender texture.
  6. Serve with chimichurri spooned generously over the top.

Notes

Slicing against the grain is non-negotiable with flat iron. Look at the muscle fibers and cut perpendicular to them. The chimichurri keeps in the fridge for a week — make extra.

Nutrition

Find it online: https://palmersdirecttoyou.com/weekend-flat-iron-with-chimichurri/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.