Colorado Fire-Grilled Flatiron Steak with Chimichurri

Introduction

Experience the irresistible flavors of fire-grilled flatiron steak with a crispy, caramelized crust and juicy center. Prepared on the Arteflame grill using the reverse sear method, this steak is finished to precision with a homemade chimichurri sauce that bursts with fresh herbs and garlic. Elevate your grilling game with this unbeatable technique!

Ingredients

• 1 flatiron steak (about 1.5 lbs)
• 1 tbsp sea salt
• 1 tsp freshly ground black pepper
• 3 tbsp unsalted butter
• For Chimichurri Sauce:
• 1/2 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the oil-soaked napkins in the center of the grill.
3. Stack firewood over the napkins and light them.
4. Allow the fire to build heat for about 20 minutes until the center grate reaches over 1,000°F.

Step 2: Season the Flatiron Steak

1. Pat the steak dry with a paper towel.
2. Generously season both sides with sea salt and black pepper.
3. Let the steak rest for about 15 minutes at room temperature.

Step 3: Sear the Steak on the Center Grill Grate

1. Place the steak in the center of the grill where the heat is highest (over 1,000°F).
2. Sear each side for 1-2 minutes until a golden brown crust forms.

Step 4: Finish Cooking on the Flat Griddle

1. Move the steak to the cooler, flat griddle cooktop.
2. Add 1 tbsp of butter beside the steak and let it melt.
3. Cook to your desired doneness, flipping occasionally (use a meat thermometer).
4. Remove the steak when the internal temperature is 15°F below your target temp (it will continue to cook off the grill).

Step 5: Make the Chimichurri

1. In a bowl, mix together parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper.
2. Let the flavors blend while the steak rests.

Step 6: Serve

1. Let the steak rest for 5-10 minutes.
2. Slice against the grain for maximum tenderness.
3. Drizzle chimichurri sauce over the steak before serving.

Tips

• Use a meat thermometer for precision: 125°F for rare, 135°F for medium-rare, 145°F for medium.
• A butter baste on the flat cooktop enhances flavor.
• Let the steak rest so juices redistribute properly.

Variations

1. Garlic Butter Steak: Mix minced garlic with melted butter and baste the steak while on the flat griddle.
2. Smoky Paprika Steak: Add smoked paprika to the salt and pepper seasoning.
3. Chili Lime Steak: Marinate the steak in lime juice and chili flakes before grilling.
4. Herb Crusted Steak: Add finely chopped rosemary and thyme to the seasoning.
5. Blue Cheese Glazed Steak: Top the steak with crumbled blue cheese during the final minutes of cooking.

Best Pairings

• Grilled asparagus or Brussels sprouts
• Roasted sweet potatoes
• Red wine: Malbec or Cabernet Sauvignon
• Garlic butter mushrooms

Conclusion

Mastering the fire-grilled flatiron steak on the Arteflame delivers unmatched flavor and texture. With a steakhouse-quality crust and juicy interior, this recipe is both easy and impressive.