Flat Iron Steak with Chimichurri Sauce

Step 1 of 5

Remove steak from the package and dry with a paper towel before transferring it to a sheet pan.

Step 2 of 5

In a small bowl, mix salt, pepper and EVOO.

Step 3 of 5

Sprinkle and rub in half of the mixture evenly over the surface of the meat. Flip over and add the remaining mixture.

Step 4 of 5

Heat the grill pan over medium heat. Add a small amount of vegetable oil to a folded piece of paper towel, and then carefully grease the grill grates with the oil.

Step 5 of 5

Once the grill is nice and hot, add the steak and grill uncovered flipping halfway through 8 to 10 minutes for medium-rare (145°C), 10 - 12 minutes for medium ( 150 -155°C).

Allow the steak to rest for 10 minutes before slicing.

For the Chimichurri, finely dice the parsley, red onion & garlic. Then combine them into a bowl with red wine vinegar and chilli flakes.

Finish the dish by drizzling the chimichurri sauce on top of the sliced steak!

Tips

Make It Whole-30. Use extra-virgin olive oil, and use sea salt for kosher salt.