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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!

Steak topped with chimichurri sauce on a white plate sided with garlic and a bowl of chimichurri sauce.

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 nonstick. 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 Ribeye or New York strip steak,  but this time I thought it might be a good idea to try Flat Iron Steak.

I like my steaks medium doneness (is this a word?), while my husband will not touch anything that has pink inside. With Flatiron 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.

Skirt Steak Calories and Fat Content

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 for the Skirt Steak:

Steak & Dry Rub

  • Skirt Steak
  • Kosher Salt
  • Paprika
  • Steak Seasoning, with no salt added
  • Mesquite Seasoning, with no salt added (or any other flavor) – optional*
  • Olive Oil

 All ingredients for steak dry rub in containers on a white tray.

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.

How to prepare steak with dry ingredients and olive oil.

  • 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 lightly smoking. Place the meat diagonally to the grill marks and cook for about 3-4 minutes (for medium-rare) per side.
    • 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.
  • 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).
  • 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.

How to cook steak on a grill and press down with something heavy.

  • 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.
  • Now cut the steak against the grain into thin strips. Serve by drizzling some Chimichurri Sauce and serve.

Steak slice on a cutting board.

CLICK HERE FOR THE CHIMICHURRI RECIPE

Try these other Main Course Meals:

 

Grill Pan Flat Iron Steak with Chimichurri Sauce Recipe

5 from 4 votes

Tender and juicy flat iron steak cooked to perfection with no grill needed! The best beef steak recipe!

Author: Marina | Let the Baking Begin!
Course: Main Entree
Cuisine: American
Keyword: flat iron steak
Calories: 477 kcal
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 2 oz Flat Iron Steak

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

Instructions

Make the Flat Iron Steak

  1. Brush 1 lb of steak with 2 Tbsp olive oil, then sprinkle with tsp salt, tsp paprika, 1-2 Tbsp steak seasoning and 1 Tbsp mesquite seasoning. 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 465°F). 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.
Nutrition Facts
Grill Pan Flat Iron Steak with Chimichurri Sauce Recipe
Amount Per Serving (8 g)
Calories 477 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 8g50%
Cholesterol 142mg47%
Sodium 1894mg82%
Potassium 662mg19%
Carbohydrates 1g0%
Protein 49g98%
Vitamin A 240IU5%
Calcium 34mg3%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.

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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

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Amy

    This was incredible. Easy recipe to follow (I enjoy steak dining out but don’t prepare it at home) and was delicious. My son and I were just at a well-reviewed steakhouse and he said this recipe was every bit as good as the expensive steakhouse. This recipe’s definitely a keeper — he doesn’t want steak any other way now! I also made the chimichurri sauce and next time I won’t add the salt and will instead provide salt for everyone to salt their own to taste.

    · Reply
  • PattsyNguyen

    Really amazing and delicious looking recipe! I can’t wait to try this recipe! However, I have no idea what grill pan would work best. Can you suggest me, what grill pan is ideal for making this recipe?

    · Reply
  • Mateo Pedersen

    I’ve always made steak on the grill but figured I would give this a try after seeing it on pinterest. Followed the directions to a t and had perfectly cook steak! Served it with mashed potatoes + asparagus – delicious!

    · 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
  • 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
  • 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
      • Dona

        When you cut yourself, blood comes thru an artery, vein or capillary. Your hemoglobin level is a measurement of your red blood cells. I just recently learned, that what we call “blood” that drains from a steak is actually from between the muscle fibers, not an artery, vein or capillary, Its called myoglobin. Its not blood.

        · Reply
        • This is the best explanation I have ever read. Thank you, this was very useful and not just to the person you responded to :).

          · Reply

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