Tender, juicy flat iron steak is grilled to perfection and served with a vibrant chimichurri sauce —a zesty blend of parsley, garlic, and vinegar. Charred onions add smoky sweetness, making this dish ideal for backyard dinners or a crowd-pleasing weekend meal.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Steak
2 lbs flat iron steak (or skirt, flank as substitutes)
2 tbsp olive oil
Salt and black pepper, to taste
Optional: 1 tsp smoked paprika or cumin for extra depth
For the Chimichurri Sauce
1 cup fresh flat-leaf parsley, finely chopped
2 tbsp fresh oregano, chopped (or 1 tbsp dried)
3 cloves garlic, minced
½ tsp red pepper flakes (adjust to heat preference)
½ tsp salt
¼ tsp black pepper
⅓ cup red wine vinegar
½ cup extra virgin olive oil
For the Charred Onion
2 large red or sweet onions, sliced into ½-inch thick rounds
1 tbsp olive oil
Salt and pepper
Optional: balsamic glaze or vinegar for drizzle
Marinate the Steak (Optional but Recommended)
1
Rub steak with olive oil , salt , pepper , and optional smoked paprika .
Let sit at room temp for 30 minutes, or refrigerate up to 4 hours (bring to room temp before grilling).
Make the Chimichurri
2
In a bowl, combine parsley , oregano , garlic , red pepper flakes , salt , pepper , and vinegar .
Stir in olive oil slowly until incorporated.
Let sit at room temp for at least 15 minutes (can be made a day ahead).
Prep & Char the Onions
3
Brush onion rounds with olive oil and season with salt and pepper.
Grill on medium-high heat (or stovetop grill pan) for 4–5 minutes per side until tender and nicely charred.
Set aside, drizzle with balsamic vinegar if desired.
Grill the Steak
4
Heat grill (or cast iron pan) to medium-high.
Grill steak for 4–5 minutes per side for medium-rare, depending on thickness (internal temp 130–135°F / 54–57°C).
Transfer to a cutting board, cover loosely with foil, and rest for 5–10 minutes .
Slice & Assemble
5
Slice steak against the grain into thin strips.
Serve topped with generous spoonfuls of chimichurri and a side of charred onions .
Tips for Success
6
Flat iron steak is naturally tender and ideal for grilling—no need to over-marinate.
Let the chimichurri rest so the flavors meld. Leftovers make a great marinade or salad dressing!
Char onions until slightly blackened for max flavor and texture contrast.
Variations
7
Swap steak for grilled portobello mushrooms or tofu for a vegetarian twist
Add grilled peppers or zucchini to the plate for color and balance
Stir a spoon of chimichurri into mayo or yogurt for a creamy side sauce
Suggested Pairings
8
Serve with: Roasted potatoes, grilled corn, or a tomato-cucumber salad
Drink: Malbec, Syrah, or smoky mezcal cocktail
Occasion: BBQ dinner, summer party, date night grill
Ingredients For the Steak
2 lbs flat iron steak (or skirt, flank as substitutes)
2 tbsp olive oil
Salt and black pepper, to taste
Optional: 1 tsp smoked paprika or cumin for extra depth
For the Chimichurri Sauce
1 cup fresh flat-leaf parsley, finely chopped
2 tbsp fresh oregano, chopped (or 1 tbsp dried)
3 cloves garlic, minced
½ tsp red pepper flakes (adjust to heat preference)
½ tsp salt
¼ tsp black pepper
⅓ cup red wine vinegar
½ cup extra virgin olive oil
For the Charred Onion
2 large red or sweet onions, sliced into ½-inch thick rounds
1 tbsp olive oil
Salt and pepper
Optional: balsamic glaze or vinegar for drizzle
Directions Marinate the Steak (Optional but Recommended)
1
Rub steak with olive oil , salt , pepper , and optional smoked paprika .
Let sit at room temp for 30 minutes, or refrigerate up to 4 hours (bring to room temp before grilling).
Make the Chimichurri
2
In a bowl, combine parsley , oregano , garlic , red pepper flakes , salt , pepper , and vinegar .
Stir in olive oil slowly until incorporated.
Let sit at room temp for at least 15 minutes (can be made a day ahead).
Prep & Char the Onions
3
Brush onion rounds with olive oil and season with salt and pepper.
Grill on medium-high heat (or stovetop grill pan) for 4–5 minutes per side until tender and nicely charred.
Set aside, drizzle with balsamic vinegar if desired.
Grill the Steak
4
Heat grill (or cast iron pan) to medium-high.
Grill steak for 4–5 minutes per side for medium-rare, depending on thickness (internal temp 130–135°F / 54–57°C).
Transfer to a cutting board, cover loosely with foil, and rest for 5–10 minutes .
Slice & Assemble
5
Slice steak against the grain into thin strips.
Serve topped with generous spoonfuls of chimichurri and a side of charred onions .
Tips for Success
6
Flat iron steak is naturally tender and ideal for grilling—no need to over-marinate.
Let the chimichurri rest so the flavors meld. Leftovers make a great marinade or salad dressing!
Char onions until slightly blackened for max flavor and texture contrast.
Variations
7
Swap steak for grilled portobello mushrooms or tofu for a vegetarian twist
Add grilled peppers or zucchini to the plate for color and balance
Stir a spoon of chimichurri into mayo or yogurt for a creamy side sauce
Suggested Pairings
8
Serve with: Roasted potatoes, grilled corn, or a tomato-cucumber salad
Drink: Malbec, Syrah, or smoky mezcal cocktail
Occasion: BBQ dinner, summer party, date night grill
Grilled Flat Iron Steak with Chimichurri & Charred Onions
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