Flat Iron Steak with Chimichurri
This Wine Country Steakhouse favorite brings together the bold flavors of a perfectly seared steak with the fresh, vibrant notes of a classic chimichurri sauce. Flat iron steak is a flavorful, tender cut that cooks beautifully with a simple seasoning and high-heat sear. The herbaceous combination of parsley, garlic, olive oil, and vinegar in the chimichurri provides the perfect balance to the richness of the beef. Inspired by the relaxed elegance of wine country dining, this dish is a celebration of quality ingredients and simple techniques.
- Serves
- 6
Directions
-
Prepare the Steak: Remove the steak from the refrigerator about 30 minutes before cooking to allow it to come closer to room temperature. Pat the steaks dry with paper towels, then brush both sides with olive oil. Season generously with kosher salt, black pepper, and smoked paprika, if using.
-
Make the Chimichurri Sauce: In a bowl, combine parsley, oregano, garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Slowly whisk in olive oil until combined. Allow the sauce to rest for at least 15 minutes before serving to let the flavors develop.
-
Sear the Steak: Heat a cast iron skillet, grill pan, or outdoor grill over high heat. Add the steaks and sear for 3–5 minutes per side, depending on thickness and desired doneness. Flat iron steak is best served medium-rare to medium for the most tender texture.
-
Rest the Steak: Transfer the steak to a cutting board and loosely cover with foil. Allow it to rest for 5–10 minutes before slicing. This allows the juices to redistribute, keeping the steak tender and flavorful.
-
Slice and Serve: Slice the steak thinly against the grain. Arrange on a platter and spoon chimichurri sauce generously over the top. Serve additional chimichurri on the side for dipping.
Shawnie’s notes
Flat iron steak has a prominent grain, so slicing against the grain is essential for tenderness. Chimichurri can be prepared several hours ahead—the flavor becomes even better as the herbs and garlic infuse the olive oil.
From Shawnie's class “Wine Country Steakhouse”
