Keyword chimichurri sauce, flat irion steak, flat iron, flat iron steak with chimichurri, steak
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Cost £
Ingredients
500gflat iron steak (best quality you can afford)
sea salt and pepper to season
1tbspsunflower oil (or a high temp oil)
Chimichurri sauce
1cupfresh flat-leaf parsley leaves
1cupfresh coriander eaves
2garlic cloves
2tbspfresh oregano leaves (or dried oregano)
1/3cupextra virgin olive oil (or use your judgment to ensure it's wet enough)
2tbsp red or white wine vinegar
1/2tspsea salt
1/2tspground pepper
1/2tspred pepper flakes (or as hot or mild as your prefer)
Instructions
Chimichurri sauce
Use a blender to blend the herbs, garlic and chilli with the oil and vinegar along with a pinch of salt. Don't over-blend, you want some texture.Alternatively, do it the old fashioned way and chop everything up! Then add the oil and vinegar to it in a bowl and mix.
Cooking the flat iron
Make sure your steak is at room temperature, pat steak dry with paper towel, and season well on both sides with salt.
Take a heavy frying pan and place over a high heat. Once the pan is smoking hot, add a little oil and place the seasoned steak in the pan.Sear the steak on both sides, and turn every couple of minutes. *Do not move the steak once you’ve put it in the pan until it “releases” on its own.Your steak is cooked when it just starts to ‘lose the spring with the finger test’, or use a meat thermometer to reach your desired cook.
Remove and rest at room temperature for at least 10 minutes.Serve by slicing (against the grain) and drizzling your chimichurri over the steak.