Imagine a steak so tender and bursting with vibrant flavors that it transports you straight to the heart of Argentina with just one bite. Our Chimichurri Flat Iron Steak is not just a meal; it's a gastronomic experience that will revolutionize your home cooking and impress even the most discerning food lovers. Get ready to elevate your grilling game with this mouth-watering recipe that combines the perfect sear, juicy meat, and a zesty herb sauce that will make your taste buds dance!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Argentinian
Serves: 4 servings
Ingredients
- 1 lb flat iron steak
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Remove the flat iron steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- While the steak rests, prepare the chimichurri sauce by combining chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a medium bowl. Whisk ingredients together and set aside to let flavors meld.
- Pat the steak dry with paper towels to remove excess moisture, which helps achieve a better sear. Season both sides generously with salt and freshly ground black pepper.
- Heat a cast-iron skillet or grill pan over high heat until it's smoking hot. Add a small amount of olive oil to prevent sticking.
- Place the steak in the hot skillet and cook for 4-5 minutes on each side for medium-rare, or adjust cooking time based on desired doneness. Use tongs to flip the steak only once.
- Remove the steak from heat and let it rest on a cutting board for 5-7 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy result.
- Slice the steak against the grain into thin strips to maximize tenderness.
- Drizzle the prepared chimichurri sauce generously over the sliced steak just before serving.
- Serve immediately, accompanied by additional chimichurri sauce on the side for extra flavor.
Tips
- Temperature is Key: Always let your steak come to room temperature before cooking to ensure even heat distribution.
- Dry Means Crispy: Pat the steak completely dry before seasoning to achieve that coveted golden-brown crust.
- High Heat is Your Friend: Use a cast-iron skillet or grill pan and get it smoking hot for the perfect sear.
- Rest Your Meat: Allow the steak to rest after cooking to redistribute juices and maintain maximum tenderness.
- Slice Against the Grain: This technique ensures the most tender and easy-to-chew steak slices.
- Fresh Herbs Matter: Use fresh parsley for the chimichurri sauce to get the most vibrant and authentic flavor.
- Don't Rush the Sauce: Let the chimichurri sit for a few minutes before serving to allow the flavors to meld together beautifully.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 30g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 90mg
