Flat Iron with Chimichurri

Flat Iron with Chimichurri

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.

Cooking surfaces

Cast Iron Grid

BBQ Temperature



For the steak

  • 600g Flat Iron steak
  • Maldon salt

For the Chimichurri

  • A handful of chopped parsley
  • A handful of chopped coriander
  • 1/2 banana shallot, finely diced or a 1/2 small red onion
  • 1 clove garlic, crushed
  • 1 red chilli, finely diced
  • 100ml light olive oil
  • 1 tbsp red wine vinegar
  • Juice of a lemon
  • 1.5 tsp granulated sugar
  • Salt and pepper to taste


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


For the chimichurri

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

For the flat iron

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

To serve

  1. Flat iron has a grain running along it. Cut your flat iron across the grain into 5mm slices.
  2. Arrange on a plate or a board.
  3. Spoon over the chimichurri.
  4. Eat it with your fingers.
Meat Smoke Fire
Average rating:  
 0 reviews

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
LetzQ Spit with pork
French trimmed rack of lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Fish and Seafood
Rasperry and almond cake
Garlic Bread
Breads and Pizza

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg