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Per serving
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- 1
Blitz the chimichurri
Toss the parsley, cilantro, quartered red onion, quartered garlic and the chipotle peppers into a food processor and pulse until everything's minced up. Add 1/2 cup of the olive oil, the vinegar, lime juice, oregano, lime zest, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, then process until it comes together into a loose sauce. Pop it in the fridge while you fire up the grill.
- 2
Prep the steaks
Get your grill going to medium heat. Drizzle the flat iron steaks with a tablespoon of olive oil and hit both sides with the rest of the salt and pepper. Nothing fancy — good salt and a hot grate does the heavy lifting.
- 3
Grill it
Lay the steaks on the grate over direct medium heat, cover, and grill 8-10 minutes per side until they hit your doneness. Pull at 145 for medium-rare, 160 for medium. A thermometer takes the guesswork out.
- 4
Rest and slice
Let the steaks rest 5 minutes so the juices settle, then slice thin across the grain. Pile it on a plate and spoon that chipotle-lime chimichurri all over the top.
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Grilled Steak with Chipotle-Lime Chimichurri
Created by: BackyardGrillCo
Ingredients
- 2 cup fresh parsley
- 1 1/2 cup fresh cilantro
- 1 red onion
- 5 garlic
- 2 chipotle peppers in adobo sauce
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup lime juice
- 1 tbsp dried oregano
- 1 tsp lime zest
- 1 1/4 tsp salt
- 3/4 tsp black pepper
- 2 lb flat iron steak
Instructions
- Blitz the chimichurriToss the parsley, cilantro, quartered red onion, quartered garlic and the chipotle peppers into a food processor and pulse until everything's minced up. Add 1/2 cup of the olive oil, the vinegar, lime juice, oregano, lime zest, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, then process until it comes together into a loose sauce. Pop it in the fridge while you fire up the grill.
- Prep the steaksGet your grill going to medium heat. Drizzle the flat iron steaks with a tablespoon of olive oil and hit both sides with the rest of the salt and pepper. Nothing fancy — good salt and a hot grate does the heavy lifting.
- Grill itLay the steaks on the grate over direct medium heat, cover, and grill 8-10 minutes per side until they hit your doneness. Pull at 145 for medium-rare, 160 for medium. A thermometer takes the guesswork out.
- Rest and sliceLet the steaks rest 5 minutes so the juices settle, then slice thin across the grain. Pile it on a plate and spoon that chipotle-lime chimichurri all over the top.