Grilled Flat Iron Steak with Chimichurri Sauce is nice for a new twist on steak cooked on the grill and we loved this for a tasty dinner! And if you haven’t tried steak with Chimichurri Sauce, you have to try this herb-loaded sauce for beef; see tips if you don’t want to use cilantro!

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Grilled Flat Iron Steak with Chimichurri Sauce is something that would be great to make over the holiday weekend or  whenever you feel like cooking on the grill. And I promise that this tasty steak with the perfect herb sauce for beef will definitely be a dish that will impress your friends and family.

It was my butcher who first recommended I try the cut of beef called Flat Iron Steak, telling me he was sure I’d like it. At first I thought this was just another name for flank steak, but I got interested when the butcher told me this cut of beef didn’t need to be marinated and was perfect for grilling. And I’ve been making this Grilled Flat Iron steak for years now!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Flat Iron Steak?

The Flat Iron Steak is a long thin piece of meat, sometimes called a top blade steak because it comes from the top of the blade chuck roast. Under the label on the piece of meat I bought (before this cut was more well known) it said, “You have just purchased a great new steak! The Flat Iron is cut from sections of larger roasts using a new cutting method. It is so tender, other than the tenderloin, you won’t find a more tender steak.”

Is Flat Iron Steak expensive?

I discovered this cut of meat back when it wasn’t as well known or expensive as it is now, but it’s still a pretty good buy compared to most steak that’s suitable for grilling.

What is Chimichurri Sauce?

Chimichurri Sauce is a South American condiment for beef that’s based on fresh herbs, garlic, and lemon juice or vinegar, and it’s sometimes called Argentinian Pesto.

What if you don’t like cilantro?

I know a green herby sauce that has a lot of cilantro won’t appeal to some people. But Chimichurri Sauce can definitely be made to taste, so just use the herbs you prefer. I think mint or basil could replace the cilantro, or use all parsley if you like.

What did we use in our Chimichurri Sauce?

We started with a generous amount of chopped cilantro and chopped flat-leaf parsley. Then Jake chopped up several tablespoons of finely-minced fresh garlic. This sauce is good on any kind of grilled meat, but it’s most well known for serving on beef.

What if You Don’t have an outdoor grill?

If you don’t have an outdoor grill, this can be cooked on a stove-top grill pan with ridges (affiliate link) or a George Foreman Grill (affiliate link) with good results.

Want more tasty ideas for steak on the grill?

If you love a good piece of steak cooked on the grill, check out Amazing Keto Steak Recipes for great ideas from around the web!

How to Make Grilled Flat Iron Steak with Chimichurri Sauce:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Try This Next Za’atar Chicken

1. You can see from these nicely chopped herbs and garlic that Jake has great chopping skills, but you could also use a Food Processor (affiliate link) to make the Chimichurri Sauce.
2. We mixed the sauce ingredients together and let flavors blend while we cooked the meat.
3. I used Szeged Steak Rub (affiliate link) to season the steak, but my homemade Montreal Steak Seasoning would also be great. 
4. Let the steak come to room temperature while you pre-heat the grill.
5. Cooking time will depend on the thickness of the meat, and how well done you like it, but I cooked mine not quite 12 minutes for medium rare.
6. If you have one, I recommend using an Instant Read Meat Thermometer (affiliate link) to check the temperature of meat on the grill. Here are the recommended temperatures: Rare (Cool red center) 125 F/51C,  Medium-Rare (Warm red center) 135F/54C, Medium (Rosy pink center) 145F62C.
7. Be sure to let the meat rest for a few minutes before you cut it.
8. Slice Flat Iron Steak against the grain and serve the sliced meat with Chimichurri Sauce.

Make it a Meal:

For a tasty low-carb meal, you can serve Grilled Flatiron Steak with Chimichurri Sauce with Grilled Zucchini, Marinated Fresh Mozzarella with Herbs, Sugar Snap Pea Salad, Spinach Salad with Bacon and Feta, or Cucumber Salad with Balsamic Dressing.

More Beef for Dinner:

Ingredients

• 1 1/2 lb. piece Flat Iron Steak
• 1 T Steak Rub

Chimichurri Sauce Ingredients:

• 1/2 cup finely chopped cilantro leaves (about 1 cup before chopping)
• 1/2 cup finely chopped flat leaf parsley leaves (about 1 cup before chopping)
• 2 T minced garlic
• 3 T fresh lemon juice
• 2 tsp. red wine vinegar
• 1 tsp. Aleppo pepper flakes (see notes)
• 1 tsp. ground cumin
• 1/2 cup olive oil

Instructions

1. Take the steak out of the refrigerator at least 30 minutes before cooking, rub with steak rub, and let it come to room temperature.
2. Wash cilantro leaves and parsley leaves and dry with paper towel or spin dry in salad spinner.
3. Finely chop the cilantro, parsley, and garlic, either by hand or in a food processor with steel blade.
4. Put ingredients into a bowl and add lemon juice, red wine vinegar, Aleppo Pepper (affiliate link) and cumin and stir to combine.
5. Then stir in olive oil until mixture is well blended, and let sit at room temperature at least 15 minutes before serving.
6. To cook steak, preheat gas or charcoal grill to medium-high heat. (You can only hold your hand there for 2-3 seconds at that temperature.)
7. Put steak on grill at an angle. After about 3-4 minutes, or when you see nice grill marks starting, rotate 45 degrees and cook 3-4 minutes more on first side.
8. Turn steak over and cook on the second side until the meat is done to your liking.
9. I cooked my steak just under 12 minutes total for medium rare, but cooking time will depend on the heat of your grill, the temperature of the meat, and even the weather.
10. If you have one, I recommend using an Instant Read Meat Thermometer (affiliate link) to check the temperature of meat on the grill. Here are the recommended temperatures: Rare (Cool red center) 125 F/51C,  Medium-Rare (Warm red center) 135F/54C, Medium (Rosy pink center) 145F62C
11. When meat is done to your liking, remove from grill and let rest for 5 minutes, then cut into thin slices across the grain
12. Serve hot, with Chimichurri sauce spooned over or on the side.

Notes

If you don’t have Aleppo Pepper (affiliate link), just use a smaller amount of cayenne pepper.

Recipe created by Kalyn. The grilling instructions came from the meat package and the Chimichurri Sauce was inspired by many other recipes around the web. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 645Total Fat: 50gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 145mgSodium: 145mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 44g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Flatiron Steak with Chimichurri Sauce is a perfect main dish for low-carb or Keto diets, or for any phase of the original South Beach Diet. For the South Beach Diet, they recommend choosing meat with not more than 10% fat; other diets wouldn’t care about that.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2007 when Flat Iron Steak was a new thing on the grilling scene, and since then I have made it many times! It was updated with better photos in 2013 and updated again with more information in 2023.

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Za’atar Chicken

Seasoned with a traditional Middle Eastern Za’atar spice blend and grilled, this Za’atar chicken is juicy and packed with unique flavors. In just 20 minutes you’ll have a flavorful and filling dinner that no one will forget!

If you have never heard of Za’atar seasoning, you are not alone! I just heard of it recently, and now I’m hooked! It’s a great savory blend of warm and earthy seasonings that will really wow your taste buds. You can also make the spice at home! If you like homemade spices, you’ll have to try this Homemade Fajita Seasoning, this better than store bought Italian Seasoning, and this Taco Seasoning too!

Grilled Za’atar Chicken

So at this point you may be wondering what is Za’atar seasoning? It is a blend of savory, nutty, and earthy spices that usually includes oregano, thyme, marjoram, and sumac. There are different blends of Za’atar seasoning based on where you are eating it. Kind of like curry the ingredients can change based on the area it’s made in. I have a link to the Za’atar seasoning blend in the recipe box below too if you want to make it, or you can pick it up from the store.

Grilled Za’atar Chicken is quickly marinated in the Za’atar seasoning and olive oil and grilled to perfection. I really think you are going to love this dish! It’s an easy 20 minute dinner that would go great with some pita bread and hummus. I also love with baba ganoush which goes great with this Za’atar seasoning. You can actually sprinkle some on top and the flavor is incredible. I think this will be a new family favorite!

Ingredients

These simple ingredients combine to make the most delicious and moist chicken. This Za’atar chicken is so unique, and amazingly flavorful! If you are looking for a great easy dinner, then this is the recipe for you! See the recipe card below for exact measurements.

• Boneless Skinless Chicken Breasts: If you get a breast that is really thick, then you’ll want to flatten it out a bit so that it will all cook evenly on the grill.
• Olive Oil: Olive oil is a must for this recipe. It’s a great quality oil that helps the flavors in the seasonings really pop.
• Lemon Juice: Lemon juice is just what this recipe needs to bring out all of these gorgeous flavors!
• Za’atar Seasoning: I love making this blend at home! It is really herby and nutty, and perfect on meat. I add sesame seeds, coriander, and salt to my blend and I think it’s fantastic!
• Garlic: Minced garlic is one of my favorite things to eat on chicken. It’s so full of flavor and makes every bite the perfect one!

Za’atar Chicken Recipe

This recipe is so easy! I love how quickly it comes together and it really is so delicious. I ate it with some tomatoes and pita bread and it was perfection. Some of my kids added salt and pepper, but I thought it was perfect the way it was. You can make it however you like, and I know you are going to love it!

Popular Recipe Grilled Fish with Lemon and Capers

1. Whisk: In a small bowl, whisk together the olive oil, lemon juice, za’atar seasoning, and garlic.
2. Put in Bag: Place the chicken breasts in a resealable plastic bag then pour the mixture over the chicken.
3. Refrigerate: Seal the bag and refrigerate for 30 minutes or up to overnight.
4. Grill: Grill chicken breasts on medium-high heat for 7-8 minutes per side or until internal temperature reaches 165° Fahrenheit.
5. Enjoy: Let the chicken rest before slicing and enjoying!

Tips for Grilling Chicken

Here are a few simple ways to make yourself the master of the grill! Once your friends and family get a bite of your grilled Za’atar chicken, they’ll be hooked. It’s hard not to be when they’re so juicy and flavorful.

• Use a Thermometer: This step is super important so that your chicken doesn’t dry out on the grill. Use a meat thermometer to check the temperature of your chicken. You can take them off the grill when the temperature inside reaches 165 degrees Fahrenheit. If you cook them any more than that, they may dry out.
• Let Rest: The key to juicy grilled Za’atar chicken is letting it rest for a minute or two after you pull it off the grill. This allows all of the tasty juices to reabsorb, giving you chicken breast that will melt in your mouth! If you cut into them too soon after grilling, those juices may be released instead of absorbing back into the meat.
• Dripping: If you have seasoning and oil dripping off of your chicken, it will make the flames touch the meat and that’s where the black burned part comes from. If you don’t want crispy crunchy parts on your chicken, make sure that your seasoning is all over your chicken, but not dripping off.

Storing Leftovers

Who doesn’t wan’t grilled Za’atar chicken for leftovers? This recipe makes enough to serve eight people, so if you need to save your leftovers here is how.

In the Refrigerator: Store your cooled chicken in an airtight container in the fridge for up to 4 days.

More Chicken Recipes

I love a simple chicken dinner! But sometimes chicken can taste boring when you are always making it the same way. Here are some recipes that will give you great ideas to keep your chicken tasting unique and juicy!

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