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Method
Step 1 of 5
Remove steak from the package and dry with a paper towel before transferring it to a sheet pan.
Step 2 of 5
In a small bowl, mix salt, pepper and EVOO.
Step 3 of 5
Sprinkle and rub in half of the mixture evenly over the surface of the meat. Flip over and add the remaining mixture.
Step 4 of 5
Heat the grill pan over medium heat. Add a small amount of vegetable oil to a folded piece of paper towel, and then carefully grease the grill grates with the oil.
Step 5 of 5
Once the grill is nice and hot, add the steak and grill uncovered flipping halfway through 8 to 10 minutes for medium-rare (145°C), 10 - 12 minutes for medium ( 150 -155°C).
Allow the steak to rest for 10 minutes before slicing.
For the Chimichurri, finely dice the parsley, red onion & garlic. Then combine them into a bowl with red wine vinegar and chilli flakes.
Finish the dish by drizzling the chimichurri sauce on top of the sliced steak!
Tips
Make It Whole-30. Use extra-virgin olive oil, and use sea salt for kosher salt.
Ingredients
1) 300g Flat Iron Steak
2) Beaufor Red Wine Vinegar
3) Italian (Flat-leaf) Parsley
4) 1/2 large Red Onion
5) 6 cloves of Garlic
6) McCormick Chilli Flakes
7) Red Island extra virgin olive oil as needed
8) Salt as needed
9) Black Pepper as needed
