Grilled Flat Iron Steak with Chimichurri Sauce

Flat iron steak (sometimes known as the butler’s steak) is a cut from the shoulder blade of the animal. It is surprisingly flavourful, well-marbled and tender, and perfect for grilling. It has a gristly fascia membrane which needs to be removed. Flat iron steak has become really popular in the UK. It is inexpensive when compared to other cuts of beef such as fillet or rib-eye steak.

Chimichurri sauce is a specialty of Argentina and Uruguay, and a perfect partner for grilled or barbecued meat. There are many versions of this sauce. You should chop the ingredients by hand instead of using a blender or food processor, as it is supposed to be a loose, oil based condiment rather than a mash of herbs.

Grilled Flat Iron Steak with Chimichurri Sauce

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Serves: 2 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 750g flat iron steak

For the chimichurri sauce:

• 80ml extra virgin olive oil
• 1.5 tbsp red wine vinegar
• 15g finely chopped flat parsley leaves
• 3 garlic cloves , finely chopped
• 1 red long chili, deseeded and finely chopped
• 1/2 tsp dried oregano

Instructions

1. For the chimichurri sauce, mix all ingredients in a bowl. Season with salt and pepper to taste. Allow the sauce to sit for at least 2 hours to release all of the flavours into the oil before using. It can be refrigerated for 24 hours if needed.
2. Rub the steak with some oil, salt and pepper. Grill at high heat for 8-10 minutes (for medium rare), flipping halfway through. Insert a meat thermometer into the beef if you have one. The internal temperature of the meat should be about 50-55°C.
3. Let the steak rest for 15 mins. Slice the steak across the grain, and top with the chimichurri sauce.