Charred Flat Iron Steak with Fresh Herb Chimichurri

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flat iron steak grilled over high heat for a smoky char, served with a vibrant, fresh herb chimichurri sauce bursting with parsley and cilantro. This Argentinian-inspired beef recipe, ready in about 55 minutes, pairs flat iron steak, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 10 min Serves 4 Argentinian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rub 1.5 pounds flat iron steak evenly with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let rest at room temperature for 30 minutes to absorb seasoning.
  2. Step 2: While the steak rests, combine 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tablespoons red wine vinegar, 3 minced garlic cloves, 1/4 teaspoon red pepper flakes, and 1/3 cup olive oil in a bowl. Stir well to make the chimichurri sauce and set aside.
  3. Step 3: Preheat grill to high heat (about 500°F) and oil the grates. Grill the steak for 4 minutes per side to develop a dark char, aiming for medium-rare doneness at 130°F internal temperature.
  4. Step 4: Transfer steak to a cutting board, tent with foil, and rest for 5 minutes to redistribute juices.
  5. Step 5: Slice the steak thinly against the grain and spoon the fresh chimichurri generously over each serving for a bright, herbaceous finish.

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