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Flat Iron with Chimichurri

Name: Flat Iron with Chimichurri
Prep time: 10 min
Cook time: 6 min
Total time: 21 min
Ingredients: 600 g Flat Iron steak; Maldon salt; A handful of chopped parsley; A handful of chopped coriander; 1 banana shallot (finely diced or half a small red onion); 1 clove garlic (crushed); 1 red chilli (finely diced); 100 ml light olive oil; 1 tbsp red wine vinegar; Juice of half a lemon; 1.5 tsp granulated sugar (optional); Salt and pepper to taste

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Flat iron steak is cut from the shoulder of the cow. Its other name is top blade. Being from the shoulder it's a tougher cut of meat and so really benefits from being cooked quickly.

We love this steak cooked blue and served with chimichurri, a South American marinade of parsley, and coriander with a vinegarette sauce. We like to spice it up a little by adding chopped chilli.

Pin Recipe

Prep Time 10

Cook Time 6

Resting time 5

Total Time 21

Servings: 2 people

Course: Main Course

Cuisine: American, Argentinian, Brazilian, British

Ingredients Equipment Method Video Notes

Ingredients

For the steak

600 g Flat Iron steak
Maldon salt

For the Chimichurri

A handful of chopped parsley
A handful of chopped coriander
1 banana shallot finely diced or half a small red onion
1 clove garlic crushed
1 red chilli finely diced
100 ml light olive oil
1 tbsp red wine vinegar
Juice of half a lemon
1.5 tsp granulated sugar optional
Salt and pepper to taste

Equipment

Grill Temperature

Surfaces

Method

For the chimichurri

Take all of the ingredients and mix together in a bowl.
Taste and season with salt and black pepper.

For the flat iron

Take your flat iron steak and season with Maldon salt. Leave to sit for 20 minutes to an hour.
Setup your Egg with a basket full of charcoal at 250°C with either your cast iron searing grid or a cast iron plancha.
Pop your steak directly onto the grid and allow it to cook for about 3 minutes, turning regularly.
Turn your steak over.
Cook for a further 2.5 minutes, turning regularly.
Remove the steak from the Egg and allow it to rest in foil for about 5 minutes.

To serve

Flat iron has a grain running along it. Cut your flat iron across the grain into 5mm slices.
Arrange on a plate or a board.
Spoon over the chimichurri.
Eat it with your fingers.

Video

Notes

No special equipment, just decent lumpwood charcoal with no chemicals in it (restaurant grade).

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