Homemade Chimichurri with Flat Iron Steak

Posted by Sheila Patinkin on

Summer is the time for grilling - and for classic steak combinations. A staple sauce with a nice balance of acidity and flavor is the Argentinian sauce called chimichurri. It brightens up any cut, but is especially good atop 100% Full-Blood Wagyu Flat Iron Steak.

Recipe adapted from Hey Grill Hey.


  • 1 Vermont Wagyu Flat Iron Steak
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon coarse sea salt

For the Chimichurri:

  • 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
  • 3-4 garlic cloves peeled
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper


  • In a food processor, blend the ingredients for the chimichurri. Pulse until well combined, leaving only small pieces of the herbs.
  • Pour the sauce into a serving bowl, cover, and set in the fridge until ready to use. The chimichurri can be made several hours in advance.
  • Remove the steak from the refrigerator 30 minutes prior to grilling. Brush on all sides with the olive oil and season with the sea salt.
  • Preheat grill for a high temperature (around 450 degrees F).
  • Place the steak directly over the coals or flames and grill for 7-8 minutes on each side, or until the internal temperature reads 145 degrees F for a medium doneness. 
  • Remove the steak 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.

Serves 2


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