Entree: Argentina – Grilled Flat Iron Steak with Chimichurri

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 10 min

Total 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) flat iron steak
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 cup (30 g) flat-leaf parsley, packed and finely chopped
- 1/4 cup (7 g) fresh oregano, finely chopped (or 1 tbsp (3 g) dried)
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 1/2 tsp (1 g) red pepper flakes
- 2 tbsp (30 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 tsp (3 g) coarse salt, for chimichurri

Show original ingredient measurements

- 2 lb (900 g) flat iron steak
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 cup (30 g) flat-leaf parsley, packed and finely chopped
- 1/4 cup (7 g) fresh oregano, finely chopped (or 1 tbsp / 3 g dried)
- 4 cloves (12 g) garlic, minced
- 1/2 tsp (1 g) red pepper flakes
- 2 tbsp (30 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 tsp (3 g) coarse salt, for chimichurri

Instructions

1. Bring steak to room temperature (30 minutes). Rub with 2 tbsp (30 ml) olive oil, 1 tsp (6 g) kosher salt, and 1 tsp (2 g) black pepper.
2. Make chimichurri: combine parsley, oregano, garlic, red pepper flakes, 2 tbsp (30 ml) red wine vinegar, 1/2 cup (120 ml) olive oil and 1/2 tsp (3 g) salt; mix and taste, adjusting salt and vinegar.
3. Preheat grill to high heat. Grill steak 4–6 minutes per side for medium-rare (depending on thickness), or until desired doneness.
4. Transfer steak to a cutting board, rest 5–10 minutes, then slice thinly against the grain. Serve with chimichurri spooned over or alongside.