The flat iron is also occasionally labeled as a top blade or butler’s steak and is prized for it’s amazing marbling (as mention previously, that means more flavor). What is Flat Iron Steak?Ī flat iron steak is a pretty unique cut to get your hands on, but if you can make friends with your butcher, chances are he’d be willing to get you one. The chimichurri acts as the perfect bright note of flavor alongside that epic grilled flat iron steak, and the color contrast is totally stunning. I was excited to see how it would work with the flavorful olive oil and rich beef. Having some awesome olive oil on hand, I knew it had to be a chimichurri!Ĭhimichurri is an Argentinian staple sauce, and it goes alongside grilled and roasted meats beautifully. To round out the flavor of the rich and savory flat iron steak, I wanted to use a sauce that could complement with some brightness and acidity without overwhelming the meat. Second, it helps create a gorgeous crust on the outside of the steak by caramelizing and crisping over the high heat of my charcoal grill. First, the oil actually helped season the steaks.
The olive oil serves a couple of purposes in this application (both of which are important). I simply brushed both sides of my steak with olive oil and sprinkled liberally with coarse sea salt. Since the flat iron steak is completely delicious on its own, I had absolutely no desire to overtake the flavor of the meat itself with excessive seasoning. The flat iron steak is my go-to when I want a classic beef flavor. The cut is well-marbled which equates to insane amounts of flavor in the steak.
It’s extremely tender and tastes great grilled up hot and fast. This flat iron steak is a great way to enjoy good, hardy beef. The herbaceous chimichurri adds a gorgeous, fresh finish to every bite. Pull it out any time you’ve got a hankering for a rich, true beef experience. This Grilled Flat Iron Steak with Chimichurri is one of those recipes that you need to print out and keep in your back pocket.
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