Flat Iron Steak with Chimichurri Sauce

Flat Iron Steak with chimichurri sauce

Cook this hot and fast and have dinner on the table in no time.
Prep Time 5 minutes
Cook Time 7 minutes
Resting time 10 minutes
Course Main Course
Cuisine Beef, South American


  • BBQ
  • Thermometer
  • Aluminum Foil


Flat Iron Steak

  • 2 flat iron steaks
  • Kosher Salt and pepper

Chimichurri Sauce

  • 3 garlic cloves coarsely chopped
  • 1 1/2 tbsp red onion chopped
  • 1 cup flat leaf parsley coarsely chopped
  • 1/2 cup fresh oregano coarsely chopped or 1/2 tsp dried
  • 1/2 tbsp fresh lime or to your taste
  • 1 tbsp red wine vinegar
  • 1/4 cup olive oil
  • Kosher salt to taste
  • Chilli flakes to taste


Chimichurri Sauce

  • In a food processor or blender, add the garlic and red onion and pulse until they are finely chopped.
  • Add the parsley, coriander and oregano and pulse again until all the herbs are finely chopped.
  • Transfer the mixture to a bowl.
  • Add the lime juice, red wine vinegar and olive oil and stir to combine.
  • Season with salt and chilli flakes to taste.
  • Cover the bowl with cling wrap and store in the fridge until ready to serve.

Flat Iron Steak

  • Setup your BBQ for hot and fast cooking.
  • Season steak with Kosher Salt and pepper to your preference 15mins before cooking.
  • Place steaks on the grill over the hottest coals you have. Sear steaks or 3.5 mins on one side.
  • Flip the steak over and cook for a further 3.5 minutes or until internal temp reaches 54°c (for Medium Rare).
  • Remove from grill, wrap in foil and rest for 10 minutes.
  • Cut into slices and serve with chimichurri spread over the top.