Tender flat iron steak and a homemade chimichurri sauce partner up in this dinner. It’s super easy with just a few steps and a healthy weeknight meal! Chimichurri is a parsley and garlic based sauce.
For the last month, we’ve had steak and chimichurri sauce once every.single.week. You know it’s an awesome, easy dinner when it’s on repeat like that. And easy peasy is just how I like some of my meals. I say some because I thoroughly enjoy the complicated ones too (ha). The nights when you just don’t feel like cooking but know you shouldn’t order takeout.
Flat iron steak is a diamond in the rough, it’s a hidden gem of a cut. You may know its cousins, skirt steak and flank steak. I don’t know if they are cousins, BUT, they are all in the same section in the meat department and they all take on the same long, thin form. What I like so much about the flat iron steak is that it has virtually no fat on it. Here’s the kicker, it’s so tender. Little fat, super tender, it’s a slam dunk in my book.
If you’ve never made chimichurri sauce, you are in for a treat. It’s herby, tangy and has a little garlic bite. Chimichurri is a sauce that is hails from Argentina. It’s a pretty healthy sauce for a steak because it has all good ingredients, parsley, olive oil, garlic etc. It’s very fresh and vibrant. It takes less than 10 minutes to make and I prep it while my steak is getting ready to cook.
Because it’s so simple you want to pay attention to seasoning it well and getting a nice crust on the edges. How you do that is, letting it sit at room temperature for 30 minutes prior to cooking, sprinkling on a bunch of salt and pepper (don’t make it look like a snow storm though) and preheating your pan to high so it’s smoking.
Sometimes the easiest meals are the most delicious, but they do take some thought. Have you ever gone to a steak house and thought why isn’t my steak this good? Well there are a lot of reasons, but the biggest one you have control over is how you season it. Proper seasoning can make (or break) a meal.
- 1 1/2 lb flat iron steak
- olive oil
- salt and pepper
- ½ c curly parsley chopped
- ¼ c cilantro chopped
- 1 tbsp red wine
- 1 garlic clove minced
- 3 tbsp olive oil
- salt & pepper
- 1/8 tsp red pepper flakes
- For the chimichurri sauce mix all ingredients in a bowl, refrigerate for 30 minutes
- Let the steak sit out for 30 minutes
- Turn a grill pan on, over medium heat
- Drizzle olive oil on the pan
- Season flat iron steak generously with salt and pepper
- Cook on the first side 5 minutes
- Flip and cook an additional 5 minutes
- Transfer to a cutting board and let rest for at least 10 minutes
- Cut into strips, against the grain, and top with the chimichurri