Fire-Grilled Flat Iron Steak with Authentic Chimichurri

Introduction

There is something primal and deeply satisfying about cooking steak over a live fire, capturing the essence of the outdoors in every bite. The flat iron steak, often hailed as the "butcher’s secret" for its incredible marbling and tenderness, is the perfect candidate for high-heat searing on the Arteflame grill. Unlike traditional grilling, using a solid steel cooktop allows the meat to develop a uniform, mahogany crust while locking in the juices that make this cut so prized.

In this recipe, we pair the rich, beefy flavor of Colorado-style grilled steak with a bright, herbaceous chimichurri sauce. The acidity of the red wine vinegar and the freshness of the parsley cut through the richness of the meat, creating a balance of flavors that dance on the palate. Whether you are hosting a backyard barbecue or enjoying a quiet evening under the stars, this dish elevates the humble steak dinner into a gourmet experience that celebrates the art of wood-fired cooking.

Ingredients

For the Flat Iron Steak

• 2 Flat Iron Steaks (approx. 1-1.5 lbs each)
• 2 tbsp Coarse Sea Salt
• 1 tbsp Freshly Cracked Black Pepper
• 2 tbsp Avocado Oil or Ghee (for searing)
• 2 sprigs fresh Rosemary (optional, for basting)

For the Chimichurri Sauce

• 1 cup fresh flat-leaf parsley, packed
• 1/4 cup fresh oregano leaves
• 4 cloves garlic, peeled and smashed
• 1/2 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1 tsp red pepper flakes (adjust to heat preference)
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

Step 1: Fire Up the Grill

1. Start by building a fire in the center of your Arteflame grill. Use dry hardwoods like oak or hickory for the best flavor profile.
2. Allow the fire to burn down until you have a solid bed of coals and the steel cooktop reaches searing temperature (usually about 20-30 minutes). The center of the cooktop will be the hottest, with temperatures decreasing as you move toward the outer edge.
3. Clean the cooktop with a scraper and apply a thin layer of avocado oil to season the steel.

Step 2: Prepare the Steak

1. Remove the flat iron steaks from the refrigerator at least 45 minutes before cooking to allow them to reach room temperature. This ensures even cooking.
2. Pat the steaks completely dry with paper towels. Moisture is the enemy of a good sear.
3. Season liberally with coarse sea salt and cracked black pepper on all sides. Press the seasoning into the meat.

Step 3: Make the Chimichurri

1. While the grill heats up, finely chop the parsley, oregano, and garlic. Alternatively, you can pulse them in a food processor, but hand-chopping provides a better texture.
2. In a medium bowl, combine the chopped herbs and garlic with the red wine vinegar, olive oil, red pepper flakes, salt, and pepper.
3. Stir well and let the sauce sit at room temperature. This resting time allows the flavors to meld together.

Step 4: The Sear

1. Place a small amount of oil or butter on the hottest part of the plancha cooktop.
2. Lay the steaks onto the hot steel. You should hear an aggressive sizzle immediately.
3. Sear undisturbed for about 2-3 minutes to develop a deep, flavorful crust.
4. Flip the steaks and sear the other side for another 2-3 minutes.
5. Move the steaks to a slightly cooler zone on the outer ring of the cooktop to finish cooking to your desired internal temperature. For a flat iron, medium-rare (130°F to 135°F) is ideal to maintain tenderness.

Step 5: Rest and Serve

1. Remove the steaks from the grill and place them on a cutting board or warm plate.
2. Tent loosely with foil and let them rest for at least 10 minutes. This is crucial for redistributing the juices.
3. Slice the steak against the grain into 1/2 inch strips.
4. Spoon the fresh chimichurri generously over the sliced meat and serve immediately.

Tips

Cooking a flat iron steak to perfection requires attention to detail, particularly regarding the grain of the meat. This cut has a distinct grain structure; slicing against the grain breaks up the muscle fibers, ensuring every bite is melt-in-your-mouth tender. If you slice with the grain, the meat can become chewy, regardless of how perfectly you grilled it. Always check the direction of the fibers before you make your first cut.

Temperature management on the Arteflame is also key. Because the flat iron is a thinner cut than a ribeye, it cooks quickly. Keep a high-quality instant-read thermometer handy. Pull the steak off the heat when it is about 5 degrees below your target temperature, as the residual heat will continue to cook the meat while it rests. Lastly, make your chimichurri at least an hour ahead of time if possible; the oil will infuse with the garlic and herbs, creating a much more robust flavor profile.

Variations

While the classic salt-and-pepper sear with herbal chimichurri is a crowd-pleaser, the versatility of the flat iron steak allows for exciting culinary experiments. You can easily adapt the flavor profile to match the season or your personal palate. Below are a few ways to tweak this recipe without losing the essence of the fire-grilled experience.

• Spicy Southwest Rub: Replace the simple salt and pepper with a rub of cumin, smoked paprika, and chili powder before grilling.
• Citrus Infusion: Add the zest of one lemon and one lime to the chimichurri sauce for an extra zesty kick that cuts through the fat.
• Butter Basted: Near the end of the sear, place a knob of garlic-herb butter on top of the steak and let it melt over the meat as it finishes cooking.
• Asian Fusion: Marinate the steak in soy sauce, ginger, and sesame oil instead of the dry brine, and serve with a scallion-ginger oil instead of chimichurri.
• Smoky Chipotle: Blend a single chipotle pepper in adobo sauce into your chimichurri for a smoky, spicy variation.

Best pairings

A steak this flavorful deserves sides and beverages that complement, rather than overpower, the main event. Since you are already cooking on the Arteflame, it makes sense to utilize the available surface area to grill your sides simultaneously. The flat top is excellent for getting a char on vegetables without them falling into the fire.

• Grilled Asparagus: Toss with olive oil and lemon, then grill on the flat top until tender-crisp.
• Smashed Potatoes: Par-boil small potatoes, smash them flat, and crisp them up in the steak drippings on the griddle.
• Argentine Malbec: The tannins and dark fruit notes of a Malbec are the traditional and perfect pairing for steak with chimichurri.
• Charred Corn Salad: Grill corn on the cob, slice off the kernels, and toss with cotija cheese and lime.

Conclusion

Mastering the flat iron steak on an Arteflame grill is a rewarding experience that combines the rugged joy of fire cooking with gourmet results. The combination of the smoky, crusted beef and the vibrant, tangy chimichurri creates a meal that is both comforting and sophisticated. It is a testament to the fact that you don't need complicated techniques to create restaurant-quality food; you simply need quality ingredients, a hot fire, and the patience to let the flavors speak for themselves.

We hope this recipe inspires you to fire up the grill and gather your friends and family. The beauty of this dish lies not just in the taste, but in the shared experience of cooking outdoors. So, grab your tongs, pour a glass of wine, and enjoy the sizzle of the steak as you create a memorable meal under the open sky.