Friday, May 24, 2013

Grilled Flat Iron Steak Recipe with Chimichurri Sauce

Grilled Flat Iron Steak with Chimichurri Sauce
Grilled Flatiron Steak with Chimichurri Sauce is nice for a special meal cooked on the grill.

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this Grilled Flat Iron Steak with Chimichurri Sauce is something that would be great for the holiday weekend.  Flat Iron Steak is a bit more expensive now than when I first posted about it in 2007, but it's still a pretty good buy compared to most steak that's suitable for grilling.  Enjoy!)

Recently my butcher recommended I try the cut of beef called Flat Iron Steak, telling me he was sure I'd like it. At first I thought this was just another name for flank steak, but I got interested when the butcher told me this cut of meat didn't need to be marinated. I got even more interested when he told me it was perfect for grilling.

The Flat Iron Steak is a long thin piece of meat, sometimes called a top blade steak because it comes from the top of the blade chuck roast. You can see pictures of where the Flat Iron Steak is cut from and how it got the name at Gourmet Sleuth. Under that label on the piece of meat I bought it says "You have just purchased a great new steak! The Flat Iron is cut from sections of larger roasts using a new cutting method. It is so tender, other than the tenderloin, you won't find a more tender steak."  If you don't have an outdoor grill, this can be cooked on a stove-top grill pan with ridges or a George Foreman Grill with good results.

Chimichurri Sauce is a South American condiment for beef that's based on fresh herbs, garlic, and lemon juice or vinegar.  You can make it to taste, but we started with a generous amount of chopped cilantro and chopped flat-leaf parsley.

Then Jake chopped up several tablespoons of finely-minced fresh garlic.  (Jake has great chopping skills, but you could also use a food processor.)

We mixed the sauce together to let flavors blend while we cooked the meat.

I used my homemade Montreal Steak Seasoning to season the meat, but you can use any steak rub you have on hand.  Let the steak come to room temperature while you pre-heat the grill.

Cooking time will depend on the thickness of the meat, and how well done you like it, but I cooked mine not quite 12 minutes for medium rare.

Be sure to let the meat rest for a few minutes before you cut it.

And here's the original photo from this recipe back in 2007, which I never did think showed the recipe off to its full advantage!


Grilled Flat Iron Steak with Chimichurri Sauce
(Makes at least 4 servings, grilling instructions from meat package and Chimichurri Sauce inspiration many other bloggers.)

Ingredients:
1 piece Flat Iron Steak, 1 1/2 - 2 pounds
1 T Steak Rub (I used my homemade Montreal Steak Seasoning, but you can use any brand or skip if you prefer)

Chimichurri Sauce Ingredients:
1/2 cup finely chopped cilantro leaves (about 1 cup before chopping)
1/2 cup finely chopped flat leaf parsley leaves (about 1 cup before chopping)
2 T minced garlic
3 T fresh lemon juice
2 tsp. red wine vinegar
1 tsp. Aleppo pepper flakes (or use a smaller amount of cayenne pepper if you can't find Aleppo pepper)
1 tsp. ground cumin
1/2 cup olive oil

Instructions:
Take the steak out of the refrigerator at least 30 minutes before cooking, rub with steak rub, and let it come to room temperature.

Wash cilantro leaves and parsley leaves and dry with paper towel or spin dry in salad spinner. Finely chop the cilantro, parsley, and garlic, either by hand or in a food processor with steel blade.  Put ingredients into a bowl and add lemon juice, red wine vinegar, Aleppo pepper and cumin and stir to combine.  Then stir in olive oil until mixture is well blended, and let sit at room temperature at least 15 minutes before serving.

To cook steak, preheat gas or charcoal grill to medium-high heat. (You can only hold your hand there for 2-3 seconds at that temperature.) Put steak on grill at an angle. After about 3-4 minutes, or when you see nice grill marks starting, rotate 45 degrees and cook 3-4 minutes more on first side.

Turn steak over and cook on the second side until the meat is done to your liking. (I cooked my steak just under 12 minutes total for medium rare, but cooking time will depend on the heat of your grill, the temperature of the meat, and even the weather. I recommend using an instant-read meat thermometerfor best results on beef. They're widely available or you can follow that link to see an assortment at Amazon.com if you can't find one where you live.)

When meat is done to your liking, remove from grill and let rest for 5 minutes, then cut into thin slices across the grain. Serve hot, with Chimichurri sauce spooned over or on the side.

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South Beach Suggestions:
This is a perfect main dish for any phase of the South Beach Diet. Flat Iron Steak is remarkably lean for such a tender cut of meat, which fits with the South Beach advice to choose meat with not more than 10% fat. For phase one, you could serve this with Grilled Zucchini and Cucumber Salad with Balsamic Dressing. For phase two or three, trade one of the vegetables for Black Bean, Rice, and Cilantro Salad.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. 

Grilled Flat Iron Steak Recipe with Chimichurri Sauce from Kalyn's Kitchen

More Ideas for Beef on the Grill from Kalyn 
Carol's Completely Fabulous Steak Marinade and Grilled Tri-Tip Recipe
Marinated Flank Steak (aka London Broil)
Marinated Beef Kabobs
Grilled Tri-Tip Steak with Chimol Sals
Hamburger Kebabs  

Chimichurri Sauce Variations from Other Bloggers:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Flank Steak with Chimichurri Sauce from Fresh Approach Cooking
Traditional Chimichurri Sauce from A Fridge Full of Food
Empanadas Chilenas with Salsa Chimichurri from Cooking Diva
Grilling and Chimichurri Times Two from Once Upon a Feast
Traditional Chimichurri Sauce from A Fridge Full of Food

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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40 comments:

Jeanne said...

Mmmmm. This looks wonderful and the salsa sounds gorgeous. I have only ever seen a flatiron steak on US menus and definitely not in the supermarkets here in England. I might go and ask a proper butcher (or maybe it goes under a different name here!) as my husband would love to try one :)

Katerina said...

Thats funny, the first thing I thought when I read this title was - Flank Steak?

I can't believe I have yet to make chimichurri sauce. It is based on cilantro! This is going on the to do list.

Lydia said...

I don't think I've seen Flat Iron Steak in the markets here -- or maybe I just haven't noticed. Anyway, I'm going to look for it now -- this recipe sounds delicious.

cookiecrumb said...

Take a look at this month's Saveur for a tutorial on the various steak cuts. I learned a lot.
Looks like you grilled your meat perfectly, Kalyn.
(Oh, and for another steak "salsa," check out the Chimol at Tea and Cookies.)

Mrs. L said...

Flat Iron Steak. Hanger Steak. Skirt Steak. Are they all similar and can you substitute one for the other? We have skirt steak all the time and the sauce sounds like it would go well with it.

The Cooking Ninja said...

mmm...that looks delicious. The sauce looks yummy. I'll have to try it out.

Kalyn said...

Jeanne, thanks. This was the first time I've noticed it here too.

Katerina, I think traditional Chimichurri sauce only has parsley, garlic, lemon juice, olive oil, and hot pepper sauce. The cilantro is a variation. I loved it, and it's been on my "must make" list for a long time now.

Lydia, it was really good.

CC - Maybe I can pick up that magazine in the airport. It's something I definitely don't know much about. BTW, I did see the recipe for Chimol and thought it sounded fantastic. I even included it in a piece I wrote for Blogher about radishes.

Mrs. L, they are all a little different, but I think they could be used in similar ways. I do think the Flat Iron Steak is more tender than the other two. If you read the Wikipedia entries on skirt steak and hanger steak, they both come from the same part of the cow, but Flat Iron Steak comes from the chuck.

Cooking Ninja, it was great. Do try it, and let us know what you think.

Kelly Mahoney said...

I'm always happy to find more ways to use cilantro. It's such a great herb, but I have a had time using a single bunch.

Kirsten said...

My boyfriend and I can't get enough of the flat iron steaks - but oddly, only a few stores carry them in Arizona, and when traveling we often can't find it at all.

It is SO lean and tender (and affordable), it does cause us to eat red meat a lot more often. :)

The chimichurri is beautiful and looks delicious!

Kristen said...

This cut of meat has really been in a lot of cooking magazines lately. I must give it a try.
This recipe looks so good!

Lisa said...

Hey, thanks for another link to CT! I feel like I've hit the big time!

Coincidentally, I'm pretty sure I have a flat iron steak from Stan, our local farmer, in the freezer. Two weeks ago I noticed it on his list at the market and asked about it, then ended up buying one. I'm happy to hear it was tender and nice.

Bert said...

Whole Foods here in Virginia has flat iron steaks.

Kalyn said...

Kelly, this Chimichurri with the cilantro isn't traditional, but I loved it.

Kirsten, I loved it too.

Kristen,I think you'd like it. It was so tender, especially for the price.

Lisa, you have hit the big time. (What a laugh, as if a link on my blog was the big time.) Let me know how you like your Flat Iron Steak when you try it.

Bert, good to know. We're getting Whole Foods in Utah sometime in the near future.

Cherri said...

My local store had these on sale the day you posted your recipe. What luck!! Great recipe and great meat find.

You educate me all the time.

Kalyn said...

Cherri, how cool! And I'm very happy to hear people are learning things from what I'm also learning myself. (I am a teacher, remember, so it's perfect!)

eliza said...

Hi Kaylin,
my grocery store just had an ad for this & I'd like to try this type of steak, seems like it's fairly new in the market.

Kalyn said...

Eliza, I liked it a lot. I'd definitely buy it again.

jeff said...

I haven't tried chimichurri sauce with cilantro. I make my chimichurri steak marinade with most of the ingredients you use except I use oregano instead of cilantro. I marinate a one to two pound sirloin steak. I find this to be more tender than flank steak. Try this Chimichurri Flank Steak Avacado Sandwich Recipe. The first time my wife and I ate this we felt like we were being served gourmet sandwiches, and we had made them. We liked them so much that we made them at a party for our family and they all liked the recipe too.

Anonymous said...

i have been looking for the flat iorn steak that you used and i have not been able to find it. do you mind me asking where you purchased it?

Kalyn said...

I bought the flatiron steak at Smith's Food King (Kroger) in Salt Lake. I've seen it there regularly since then and have cooked it a few more times, always with good results. I never thought about it until now, but I don't think I've seen it at Albertson's or Costco, the other two places I buy meat.

Anne@ flowers tea said...

hmm... this looks really delicious. Sad to say "flat iron steak" isn't available here, or maybe it has a different name, I've got to look for this and try to make this recipe. Thanks for sharing. This is my first visit to your blog and I like it.

Kalyn said...

Anne, welcome. Glad you like the blog. Not sure what this cut might be called in other places, but it's excellent.

AnnaZed said...

That looks great, but there must be some secret to it because I literally can't make a flat-iron steak that doesn't end up with the texture of shoe leather.

Sam said...

we have an approximation of this dish regularly at home. I used to follow a recipe for the sauce but now I just make a version with whatever I have to hand. It's always great with steak. I usually use skirt steak for mine. Cheap, quick and easy to grill and always tasty. I hope you feel better soon, Kalyn, sorry this illness is being so persistent.

Sam said...

PS - I always use parsley not cilantro, as I have a cilantro-hater in the house!

Kalyn said...

Hi Anna,
Not sure why that is because I've made it many times, always with good results. I wonder if you're starting out with the grill too hot. I wouldn't use heat above medium-high, or even medium if your grill runs hot. I think starting with the meat at room temperature is also important. Hope that helps!

Kalyn said...

Sam, we were writing comments at the same time! I do think you can make this sauce in a variety of ways. And even though I am such a cilantro lover, this is one sauce where I agree that it would be optional.

I am so tired of being sick; really getting stir-crazy! Thanks for the good wishes.

Debby@Just Breathe said...

I am going to have to look for one. It sounds delicious!

Lydia (The Perfect Pantry) said...

I love to make chimichurri sauce in the summer, when my garden parsley is abundant, and I'm a sucker for pretty much any beef cooked on the grill. Love seeing the old photos!

Farmgirl Susan said...

This looks so good, Kalyn. The new photos are great. I pinned one yesterday and people immediately started repinning it like crazy. Hope you're feeling better. :)

Kalyn said...

Thanks Susan. I am better, but still not feeling great, ugh.

Bryan and YiRan said...

This is awesome - chimichurri is one of our favorite ways to dress a steak. It's funny - it was one of the first posts we did as well, and I don't think the pictures really showed it off that great either. May be time to do it again.

Flank steak is a great option - but when we do this we usually use skirt steak. If you've never had it, definitely give it a try! I think it's got a slightly meatier flavor that really blends well with the chimichurri.

Jeff @ Armadillo Pepper said...

We make flat iron steak regularly. Can't wait to try your Chimichurri sauce.

Donna said...

Just found this gem - love the info on flat-iron steak (I'm still somewhat new to red meat, so this is really helpful!), and also have to add a heartfelt WOW on the photography growth! Truly gorgeous . . . and inspiring.

Donna said...

(That was Anne, by the way, heh!)

Kalyn Denny said...

Thanks Anne! I am a huge fan of flat-iron steak, and not just for the lower price. It's such a delicious cut. And when I have a good recipe like this with a sub-par photo it's such a great feeling to be able to improve it!

Toni Wendel said...

Hello!
I was wondering if there are alliterative options from cooking it on a grill? I don't have a grill but would love to try this recipe! Anyone have suggestions?
Thank you!

Kalyn Denny said...

Toni, you could cook this on a stove-top grill pan with ridges (highly recommended; I love it for winter) or under the broiler. You'd have to experiment to see how the timing would be different, but I don't think it would take much longer than the grill.

Heidi said...

Kayln, I've tried searching, but can't find anything....could you tell me how you care for your wooden cutting boards? I see that Jake chopped garlic on one in this post, plus you have the steak on one....how exactly do you care for yours? Thanks in advance! Heidi

Kalyn Denny said...

Heidi, I have to admit, I don't take especially good care of them! I have some oil I bought at Ikea especially for cutting boards, but I only use it on them once or twice a year!

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