Charred Flat Iron Steak with Fresh Herb Chimichurri
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 ready in about 55 minutes pairs pounds flat iron steak, tablespoons olive oil, teaspoon 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.
Ingredients
- 1.5 pounds flat iron steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons red wine vinegar
- 3 cloves garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/3 cup olive oil (for chimichurri)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Transfer steak to a cutting board, tent with foil, and rest for 5 minutes to redistribute juices.
- Step 5: Slice the steak thinly against the grain and spoon the fresh chimichurri generously over each serving for a bright, herbaceous finish.
Frequently asked questions
How long does Charred Flat Iron Steak with Fresh Herb Chimichurri take to make?
Total time is about 55 minutes (45 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Flat Iron Steak with Fresh Herb Chimichurri?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds flat iron steak from drying out.
Can I substitute ingredients in Charred Flat Iron Steak with Fresh Herb Chimichurri?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Flat Iron Steak with Fresh Herb Chimichurri for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charred Flat Iron Steak with Fresh Herb Chimichurri?
Argentinian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
