Grill Pan Flat Iron Steak with Chimichurri Sauce Recipe

Grill Pan Flat Iron Steak - Delicious, juicy steak with grill- No problem! As long as you have a skillet or a grill pan you're good! | LetTheBakingBeginBlog.com | @Letthebakingbgn

I stumbled across an article on ways to keep cast iron pots and pans in good shape so they can build on the seasoning and become non stick. This is when I realized that my cast iron grill pan has not seen the light of day in who knows how long, so I thought a good steak might be in order. Steaks are definitely a ‘man food’ so my husband really appreciated this juicy, delicious and  (somewhat surprisingly to me)  tender steak. Usually when I make steak I go for Rib eye or New York strip steak,  but this time I thought it might be a good idea to try Flat Iron Steak.

Grill Pan Flat Iron Steak - Delicious, juicy steak with grill- No problem! As long as you have a skillet or a grill pan you're good! | LetTheBakingBeginBlog.com | @Letthebakingbgn

I like my steaks medium doneness (is this a word?), while my husband will not touch anything that has pink inside. With Flat iron being thinner on one end and thicker on the other this Flat Iron steak was perfect for both of us as the thinner end cooked to well done, while the thicker stayed pink.

Also, while not everyone cares about the caloric value of a steak, but can I mention that Flat Iron steak (being almost without fat) makes a great low calorie protein? To give you an example of the difference, Rib eye 8 ounce steak will put you off by 650 calories while Flat Iron steak will be only 340 calories. That’s almost half the calories of a Rib Eye!

Oh and the sauce…If you’ve never made it for your steaks, kabobs or BBQ – you have to try it! I might be partial to this Chimichurri Sauce since I love anything parsley, but in my opinion it really brings out the flavor of the meat and overall brightens the taste. Give it a try and let me know how you like it!

Skillet Skirt Steak with Chimichurri Sauce

Serves: 2 people

Ingredients:

Steak & Dry Rub

  • 1  lb Skirt Steak
  • 1 1/2 tsp Kosher Salt
  • 1/3 tsp Paprika
  • 1-2 Tbsp Steak Seasoning, with no salt added
  • 1 Tbsp Mesquite Seasoning, with no salt added (or any other flavor) – optional*
  • 2 Tbsp Olive Oil

Grill Pan Flat Iron Steak - Delicious, juicy steak with grill- No problem! As long as you have a skillet or a grill pan you're good! | LetTheBakingBeginBlog.com | @Letthebakingbgn

1. Brush the steak with olive oil, then sprinkle with salt and spices. Press the seasoning in with your hand. Flip the meat and repeat.

Grill Pan Flat Iron Steak - Delicious, juicy steak with grill- No problem! As long as you have a skillet or a grill pan you're good! | LetTheBakingBeginBlog.com | @Letthebakingbgn

If using a grill pan, heat it over medium high heat until smoking (on my induction top cooking stove I heated the pan to 465F). If using a skillet, heat it over high heat with a tablespoon or two of olive oil until light smoking. Place the meat diagonally to the grill marks and cook for about 3-4 minutes (for medium rare) per side. If you’re cooking inside, you will want to close the doors to all your rooms and probably turn off your smoke alarm until it’s done cooking. Otherwise it WILL set off the alarms.

Grill Pan Flat Iron Steak - Delicious, juicy steak with grill- No problem! As long as you have a skillet or a grill pan you're good! | LetTheBakingBeginBlog.com | @Letthebakingbgn

Halfway through, rotate the meat and put it diagonal to the grill marks but in the opposite direction to the first one.

  • For medium doneness cook for about 5 minutes per side.
  • For medium well doneness cook about 6 minutes per side.
  • For well done cook for 7 minutes per side.

Grill Pan Flat Iron Steak - Delicious, juicy steak with grill- No problem! As long as you have a skillet or a grill pan you're good! | LetTheBakingBeginBlog.com | @Letthebakingbgn

Once the first side is grilled or seared, flip the steak with tongs (do not use a fork, as it will pierce the meat and release all the juices).

Grill Pan Flat Iron Steak - Delicious, juicy steak with grill- No problem! As long as you have a skillet or a grill pan you're good! | LetTheBakingBeginBlog.com | @Letthebakingbgn

Press something heavy on top and allow to cook on this side, rotating the meat halfway through the cooking to achieve the cris-cross grill marks as described above.

Grill Pan Flat Iron Steak - Delicious, juicy steak with grill- No problem! As long as you have a skillet or a grill pan you're good! | LetTheBakingBeginBlog.com | @Letthebakingbgn

Once the steak is cooked to the desired doneness remove it to a warm plate, cover with foil and allow to rest for about 10 minutes. This will allow the juices to settle and not seep out as you cut the steak. Meanwhile make the Chimichurri Sauce by following the recipe below.

Grill Pan Flat Iron Steak - Delicious, juicy steak with grill- No problem! As long as you have a skillet or a grill pan you're good! | LetTheBakingBeginBlog.com | @Letthebakingbgn Grill Pan Flat Iron Steak - Delicious, juicy steak with grill- No problem! As long as you have a skillet or a grill pan you're good! | LetTheBakingBeginBlog.com | @Letthebakingbgn

Once the steak has rested and the Chimichurri Sauce is prepared, transfer the steak to the cutting board.

Grill Pan Flat Iron Steak - Delicious, juicy steak with grill- No problem! As long as you have a skillet or a grill pan you're good! | LetTheBakingBeginBlog.com | @Letthebakingbgn
Cut the flat iron steak with a sharp knife across the grain. Top with the Chimichurri Sauce and serve.

Grill Pan Flat Iron Steak - Delicious, juicy steak with grill- No problem! As long as you have a skillet or a grill pan you're good! | LetTheBakingBeginBlog.com | @Letthebakingbgn

 

Chimichurri Sauce

  • 1/2 bunch of flat leaf Italian parsley (about 3/4 cup chopped), hard stems removed
  • Green parts of 3-4 green onions
  • 1 tsp salt
  • 1-2 cloves garlic
  • 1 Tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 tsp black pepper
  • Pinch of paprika
  • 1/2 tsp red chili flakes (optional – for heat)

Grill Pan Flat Iron Steak - Delicious, juicy steak with grill- No problem! As long as you have a skillet or a grill pan you're good! | LetTheBakingBeginBlog.com | @LetthebakingbgnMake the Chimichurri Sauce

Combine all ingredients in the blender and process until desired chunkiness of the greens, stopping to scrape down the sides several times. Taste and adjust for seasoning.

Grill Pan Flat Iron Steak - Delicious, juicy steak with grill- No problem! As long as you have a skillet or a grill pan you're good! | LetTheBakingBeginBlog.com | @LetthebakingbgnGrill Pan Flat Iron Steak - Delicious, juicy steak with grill- No problem! As long as you have a skillet or a grill pan you're good! | LetTheBakingBeginBlog.com | @Letthebakingbgn

This recipe makes a lot more sauce than you will need for 1 pounds of steak. Put the remaining sauce into a closed container and keep refrigerated for up to 3-4 days.

 

Grill Pan Flat Iron Steak with Chimichurri Sauce Recipe

3.5 from 2 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Main Entree
Serves: 16 oz Flat Iron Steak
Serves: 2 people

Ingredients

Steak & Dry Rub

  • 1 lb Skirt Steak
  • 1½ tsp Kosher Salt
  • ⅓ tsp Paprika
  • 1-2 Tbsp Steak Seasoning, with no salt added
  • 1 Tbsp Mesquite Seasoning, with no salt added (or any other flavor) – optional*
  • 2 Tbsp Olive Oil

Chimichurri Sauce

  • ½ bunch of flat leaf Italian parsley (about ¾ cup chopped), hard stems removed
  • Green parts of 3-4 green onions
  • 1 tsp salt
  • 1-2 cloves garlic
  • 1 Tbsp balsamic vinegar
  • ¼ cup olive oil
  • ½ tsp black pepper
  • Pinch of paprika
  • ½ tsp red chili flakes (optional – for heat)

Instructions

Make the Flat Iron Steak

  1. Brush the steak with olive oil, then sprinkle with salt and spices. Press the seasoning in with your hand. Flip the meat and repeat.
  2. If using a grill pan, heat it over medium high heat until smoking (on my induction top cooking stove I heated the pan to 465F). If using a skillet, heat it over high heat with a tablespoon or two of olive oil until light smoking. Place the meat diagonally to the grill marks and cook for about 3-4 minutes (for medium rare) per side. If you’re cooking inside, you will want to close the doors to all your rooms and probably turn off your smoke alarm until it’s done cooking. Otherwise it WILL set off the alarms.
  3. Halfway through, rotate the meat and put it diagonal to the grill marks but in the opposite direction to the first one. (For medium doneness cook for about 5 minutes per side. For medium well doneness cook about 6 minutes per side. For well done cook for 7 minutes per side.)
  4. When the first side is grilled or seared, flip the steak with tongs (do not use a fork, as it will pierce the meat and release all the juices).
  5. Press something heavy on top and allow to cook on this side, rotating the meat halfway through the cooking to achieve the cris-cross grill marks as described above.
  6. Once the steak is cooked to the desired doneness remove it to a warm plate, cover with foil and allow to rest for about 10 minutes. This will allow the juices to settle and not seep out as you cut the steak. Meanwhile make the Chimichurri Sauce by following the recipe below.
  7. Transfer the steak to the cutting board.
  8. Cut the skirt steak with a sharp knife across the grain. Top with the Chimichurri Sauce and serve.

Make the Chimichurri Sauce

  1. Combine all ingredients in the blender and process until desired chunkiness of the greens, stopping to scrape down the sides several times. Taste and adjust for seasoning.
  2. This recipe makes a lot more sauce than you will need for 1 pounds of steak. Put the remaining sauce into a closed container and keep refrigerated for up to 3-4 days.

Nutrition Information

  • Serving size: 8 oz
  • Calories: 340

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16 oz – 680 cal
12 oz – 510 cal
8 oz – 340 cal
6 oz – 255 cal

Grill Pan Flat Iron Steak - Delicious, juicy steak with grill- No problem! As long as you have a skillet or a grill pan you're good! | LetTheBakingBeginBlog.com | @Letthebakingbgn

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  • This steak looks amazing, so juicy! I used to be like your husband, did not want to see any pink. I was raised thinking that pink meant raw and “bloody”, that everything had to be fully cooked. Then a server at a fancy expensive restaurant convinced us to try the steak medium-well, the steak would be tough and a big waste of money if it was well-done. So my husband and I took the “risk” (hah!) and it was the best steak ever. Since then we always eat our steaks with a little pink inside.

    · Reply
    • Thanks Katy!
      I also used to not eat steaks with pink inside, but decided to try it one day and never looked back. My husband though can’t get over the whole “looking like there’s still blood there” thing… May be one day lol

      · Reply
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  • Thanks for the recipe Marina, OMG! The steak looks amazing! I used to HATE pink meat. But over the years my husband has taught me how to truly eat a good steak, and that means a little pink is the tastiest! Thanks

    · Reply
  • Amy

    I made this last night exactly as described and holy crap it was the saltiest thing I have ever had in my life! I don’t know if the steak seasoning I bought had a lot of salt in it or what but I couldn’t even finish it. And my chimichurri wasn’t very sauce like. Good, but more like a chunky salsa.

    · Reply
    • Hi Amy,
      From what you’re describing it sounds like your seasoning has salt in it. It is always best to use seasoning that has no salt in it so that you can have control the saltiness of your food, it is also best value if you pay for the seasoning and not the salt, since salt is pretty cheap.
      Thus, for this recipe to work you need to use unsalted seasoning.
      Originally, it is not intended to be very saucy, but if you prefer do process it in the food processor longer and it will be more saucy.

      · Reply

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