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1 cup fresh Italian parsley (packed)
1/4 cup fresh oregano leaves
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
4 garlic cloves (peeled)
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 10-12 oz flat iron steak
1 Tablespoon extra virgin olive oil
1 Tablespoon coarse sea salt
In a food processor, combine the Italian parsley, oregano leaves, extra virgin olive oil, red wine vinegar, garlic cloves, crushed red pepper flakes, salt, and fresh ground black pepper. Pulse until well combined, but you can still see small pieces of the herbs.
Pour into a serving bowl, cover, and set in the fridge until ready to use. Can be made several hours in advance.
Remove your steak from the refrigerator 30 minutes prior to grilling. Brush on all sides with the olive oil and season with the sea salt.
Preheat your grill for direct heat at a high temperature (around 450 degrees F).
Place the steaks directly over the coals or flames and grill for 7-8 minutes. Flip once and grill for an additional 7-8 minutes, or until the internal temperature reads 145 degrees F for a medium doneness. (Always use a meat thermometer to watch for the correct internal temperature.) Remove the steaks to a cutting board and rest for 5-10 minutes.
Slice the steak against the grain, top with the chimichurri sauce or leave it on the side for dipping, and serve immediately.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 3 servings