Pan-Seared Flat Iron Steak with Chimichurri Sauce

Update 9/9/2019: I started this blog in 2009 as an online journal to chronicle my journey and record my favorite recipes. Ten years later I can look back and see how much I’ve learned. As I reduced the amount of processed food in my pantry and freezer, I began preparing more and more meals from scratch. This resulted in a change in tastes, likes, and desires. So much, in fact, that I feel it’s time to launch and entirely new blog! I'm going to keep this blog up and running just in case people have linked or pinned the recipes. Here's a link to this recipe on the new site.

Flat iron steak is my new favorite steak for two main reasons. One, it tends to be a bit less expensive than flank steak. Two, it’s easy to cut into even portions which is perfect for entertaining. The other day I bought a 1.5 pound flat iron steak. I could have cut it into four 6 oz portions or three 8 oz portions. I decided on the 8 oz portions. This steak was about 3/4 to 1 inch thick so it only needed 5 minutes per side in a hot cast iron skillet. Serve this steak with a side salad it’s a weeknight dinner you can have on the table in 20 minutes. If you serve the steak with mashed potatoes or cauliflower, and an additional hot vegetable, it would elevate the meal to a steakhouse supper.

Pan-Seared Flat Iron Steak with Chimichurri Sauce

1 flat iron steak

Salt

Pepper

Garlic powder

Olive oil

1 recipe Simple Chimichurri Sauce

1. Make the chimichurri sauce ahead of time, or have all the ingredients ready to go as you are searing the meat. Decide your portions and cut evenly.

2. Generously salt the portions and leave them to sit at room temperature undisturbed for 1 - 2 hours. This gives the steak enough time to sweat moisture and reabsorb it. The salt helps break down some of the proteins so that it is more tender. If you are in a hurry you can pierce the meat several times with a fork, sprinkle generously with Adolf’s meat tenderizer, and move to the next step.

3. Heat a cast iron pan over medium heat for a few minutes. Add a few tablespoons of olive oil and heat for another few minutes until the oil shimmers. Sprinkle the steaks generously with pepper and garlic powder. Place the steaks in the pan pepper and garlic side down. If you are cooking for a crowd you’ll need two pans rather than over crowding them into one pan. Pan sear the steaks for 5 minutes without disturbing them. While cooking side one, sprinkle side two generously with pepper and garlic powder. Note, you don’t need anymore salt on the steaks if you’ve treated them with salt or Adolf’s meat tenderizer. After 5 minutes flip the steaks to side two.

4. Sear the steaks for 5 more minutes on side two. Check the temperature with an instant thermometer if you have one. My target is 118 to 122 degrees maxium for medium rare. The temperature will continue to rise while the steaks are resting. It really is important to rest the steaks covered in tin foil 5 to 7 minutes before cutting or serving. This time is important for the meat to relax and the juices to redistribute. Serve whole or slice against the grain and drizzle with chimichurri sauce.