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Grilled Flat Iron Steak with Chimichurri

One of the great thing about this recipe is that you can marinate it in the morning and when you are ready to eat you have a deliciouly flavored cut of meat and sauce to drizzle on top. Serve it with my Grilled Russet Potatoes and a vegetable and you have a nutrious meal in minutes.
This would also be great served in tacos or on top of a salad.
Serves 4



  • 1 ½ cup cilantro, finely chopped
  • 3 Tablespoons garlic, minced
  • 1/3 cup lime juice, freshly squeezed
  • 1/3 cup green onion, minced
  • 1 Tablespoon honey
  • 1Tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1, 1 1/2 -2 pound flat iron steak



  1. In a medium bowl mix cilantro, garlic, lime juice, green onion, honey, olive oil, salt and pepper.
  2. Pour half of the mix into a large ziploc bag and reserve the rest at room temperature . Put the steak into the ziploc bag with marinade and keep in the fridge for at least 2 hours and up to overnight.
  3. Pre-heat your grill to 350-400 degrees or medium/high.
  4. Remove the steak from the marinade and brush off excess cilantro mix . Grill for 5 minutes and flip steak, cook for another 5 minutes or to 130 degrees for medium rare and 140 for medium. Let rest for 5 minutes.
  5. Slice against the grain and top with reserved chimichurri.

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