Ingredients

The following ingredients have 4 Servings
  • 1 10-12 oz flat iron steak
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon coarse sea salt
  • 1 cup fresh Italian parsley (packed)
  • ¼ cup fresh oregano leaves
  • ½ cup extra virgin olive oil
  • ⅓ cup red wine vinegar
  • 4 garlic cloves (peeled)
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper

Instruction

  • In a food processor, combine all of the ingredients for the chimichurri. Pulse until well combined, but you can still see small pieces of the herbs. Pour into a serving bowl, cover, and set in the fridge until ready to use. Can be made several hours in advance.
  • Remove your steak from the refrigerator 30 minutes prior to grilling. Brush on all sides with the olive oil and season with the sea salt.
  • Preheat your grill for direct heat at a high temperature (around 450 degrees F).
  • Place the steaks directly over the coals or flames and grill for 7-8 minutes. Flip once and grill for an additional 7-8 minutes, or until the internal temperature reads 145 degrees F for a medium doneness. Always use a meat thermometer to watch for the correct internal temperature. Remove the steaks to a cutting board and rest for 5-10 minutes.
  • Slice the steak against the grain, top with the chimichurri sauce or leave it on the side for dipping, and serve immediately.