Ingredients:

  • 2 (6-8 ounce/170-225g each) Flat Iron Steak
  • 2 tablespoons (30ml) Olive Oil
  • 2 cloves, minced Garlic
  • 1 tablespoon (15ml) Soy Sauce
  • 1 teaspoon (5ml) Worcestershire Sauce
  • ½ teaspoon (2.5ml) Smoked Paprika
  • ½ teaspoon (2.5ml), freshly ground Black Pepper
  • ½ cup (packed), finely chopped Fresh Parsley
  • 2 tablespoons, finely chopped Fresh Oregano
  • 2 cloves, minced Garlic
  • 2 tablespoons (30ml) Red Wine Vinegar
  • ¼ cup (60ml) Olive Oil
  • ¼ teaspoon (1.25ml) Red Pepper Flakes (optional, for heat)
  • ½ teaspoon (2.5ml) Salt
  • ¼ teaspoon (1.25ml), freshly ground Black Pepper

Instructions:

  1. In a Ziplock bag or dish, combine all marinade ingredients. Add the flat iron steaks, ensuring they are well coated. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours.
  2. In a small mixing bowl, combine all chimichurri ingredients. Stir well to combine. Taste and adjust seasoning as needed. Set aside.
  3. Preheat your cast iron skillet (or grill pan) over medium-high heat until it's screaming hot. A light smoke is good.
  4. Remove the steaks from the marinade and pat them dry with paper towels. Season lightly with salt. Sear the steaks for 3-4 minutes per side for medium-rare (130-135°F/54-57°C), or until your desired level of doneness is reached. Use a meat thermometer to ensure accuracy!
  5. Transfer the steaks to a cutting board and let them rest for at least 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  6. Slice the steak against the grain into thin slices. Top with the chimichurri sauce and serve immediately.