Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

For supreme succulence, cook the steaks to medium-rare doneness (145 degrees).

Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary

1 hr
7 mins
1 hr 32 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from steaks. Place steaks on a baking sheet lined with parchment paper or plastic wrap.

  • For rub, in a small bowl combine the 1 teaspoon salt, the garlic powder, 1/2 teaspoon cumin, the chili powder, black pepper, and cayenne pepper. Sprinkle mixture evenly over both sides of each steak; rub in with your fingers. Cover with plastic wrap and marinate in the refrigerator for 1 hour.

  • For chimichurri, in a food processor or blender combine cilantro, parsley, vinegar, garlic, the 1/2 teaspoon salt, 1/2 teaspoon cumin, and the crushed red pepper. With processor or blender running, slowly add oil through opening in lid in a thin, steady stream until mixture is smooth. Set aside.

  • For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes for medium-rare (145°F) or 10 to 12 minutes for medium (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.) Serve steaks with chimichurri.


The flat iron steak (aka: top blade steak) is a lot like flank steak but is better marbled, making it more tender.

Nutrition Facts

322 calories; fat 21g; cholesterol 91mg; saturated fat 5g; carbohydrates 2g; mono fat 12g; poly fat 2g; insoluble fiber 1g; protein 30g; sodium 587mg.