Grilled Flat Iron Steak with Chimichurri

There are few things more satisfying than a perfectly grilled steak paired with a bold, herbaceous sauce. Flat iron steak is one of the most underrated cuts — tender, full of flavor, and budget-friendly compared to ribeye or strip. Paired with chimichurri, a punchy Argentinean sauce of fresh herbs, garlic, vinegar, and olive oil, this dish is both rustic and sophisticated.

What is Chimichurri?

Chimichurri is a classic Argentine condiment that steak lovers swear by. Traditionally made with parsley, garlic, olive oil, red wine vinegar, and chili flakes, it’s bright, tangy, and just a little fiery. Unlike heavy cream-based sauces, chimichurri enhances the natural flavor of beef without masking it. Think of it as the steak’s best friend: fresh, zesty, and bold.

You can tweak it to your taste — add cilantro for more herbal depth, swap in lemon juice for vinegar, or adjust the chili to your heat tolerance. Whatever the variation, chimichurri brings life to grilled meats.

Step-by-Step: Grilling a Medium-Rare Flat Iron Steak

Follow these steps and you’ll end up with a juicy, flavorful steak every time.

1. Choose a Good Cut

  • Look for flat iron steak (also called top blade), about 1 to 1.5 inches thick.

  • Aim for good marbling with no tough sinew running through.

2. Prep the Steak

  • Trim any silver skin if needed.

  • Pat the steak dry with paper towels.

  • Season generously with kosher salt and freshly ground black pepper.

  • Optional boost: add NS Loyal Kitchen Party Mix or The Kilted Chef’s Bad Ass Burger Booster.

  • Let the steak sit at room temperature for 30–45 minutes before grilling.

3. Preheat the Grill

  • Use gas or charcoal — both work beautifully.

  • Set up a two-zone fire: one side high heat, one side medium or indirect.

  • Target surface temp: 450–500°F on the hot zone.

4. Grill the Steak

  • Place steak over direct heat.

  • Sear 3–4 minutes without moving it.

  • Flip and sear another 3–4 minutes.

  • If it needs more time, move to indirect heat for 1–2 minutes.

  • Always use tongs — never pierce the meat.

5. Check Temperature

  • Use an instant-read thermometer.

  • Pull the steak at 125–128°F.

  • Resting will carry it to 130–135°F — the sweet spot for medium-rare.

6. Rest the Steak

  • Let the steak rest 5–7 minutes, loosely tented with foil.

  • This prevents all those beautiful juices from running out.

Want to make it yourself? The full recipe is right here. Don’t wait on this one—it’s too good to miss, this recipe delivers flavor, color, and a whole lot of local pride. Being NS Loyal means more than just buying local — it’s about creating connections, celebrating what grows here, and putting community at the center of every dish.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Flat Iron Steak with Chimichurri on Corn Tortilla Chips

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Johanne Bosse
  • Yield: serves 4
Print Recipe

Ingredients

Units Scale
  Chimichurri (Food Processor Method) Ingredients
  • 250 g chopped fresh parsley (stems mostly removed)
  • 1 bunch fresh thyme, leaves only
  • 1 bunch fresh oregano, leaves only
  • 1 bunch fresh cilantro, leaves only
  • Juice of 1 lime
  • 1 shallot, chopped
  • 2 garlic cloves, chopped
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne powder
  • 1/2 tsp sea salt
  • Pinch of black pepper
  • 1/3 cup olive oil (divided)
Instructions
  1. Load the Food Processor, Add the following to the bowl of your food processor:
  2. Chopped parsley, Thyme leaves, Oregano leaves, Cilantro leaves, Lime juice, Shallot, Garlic,
  3. Chili powder, Cayenne, Sea salt, Black pepper,
  4. Half of the olive oil (about 2 1/2 tbsp)
  5. Process Until Coarse-Paste Consistency
  6. Pulse until herbs are broken down and mixture is evenly combined, but not a puree.
  7. With the machine running (or pulsing slowly), drizzle in the rest of the olive oil until incorporated.
  8. You want a loose, spoonable sauce with visible herb flecks.
  9. Taste and Adjust
  10. Add more salt or lime juice if needed. Let sit for at least 10 minutes before serving to develop flavor.
 Acadian Cajun Corn Tortilla Chips (Serves 8) Ingredients
  • 24 corn tortillas (6-inch size)
  • 1.5 to 2 tbsp The Kilted Chef Acadian Cajun Seasoning
  • 1.5 L neutral oil (canola, peanut, or vegetable)
Instructions Prep the Tortillas
  1. Cut each tortilla into 6 equal wedges. You’ll have 144 chips total.
  2. Pour oil into your pot to a depth of 2-3 inches.
  3. Heat the oil to 350°F. Use a thermometer — this matters.
  4. Fry the Chips: Fry in small batches (about 15-20 chips at a time).
  5. Cook each batch for 1.5 to 2.5 minutes or until golden and crisp.
  6. Stir gently while frying to keep them from sticking.
  7. Remove chips using tongs or a spider skimmer.
  8. Place on paper towels or a wire rack to drain.
  9. Season Immediately
  10. While chips are still hot, toss each batch in a large bowl with the Acadian Cajun Seasoning.
  11. Use 1.5 to 2 tablespoons total across all batches, or to taste.
  12. Serve warm or room temperature. These chips stand alone or pair well with dips like crab dip, Cajun ranch, or salsa.
Make-Ahead Tip
  • Cool completely and store in an airtight container for up to 4 days.
  • To re-crisp, heat in a 400°F oven for 2-3 minutes.
  • Category: appetizers, recipes

Did you make this recipe?

Share a photo and tag us @kiltedchefalain — we can't wait to see what you've made!