Grilled Flat Iron Steak with Chimchurri Sauce

Serves 4-6
Brian Streeter
Pairs well with:
Cabernet Sauvignon, Napa Valley

Chef Brian Streeter shares this amazingly delicious grilled flat iron steak with chimichurri sauce. It is so tender that if cooked just right, your knife slides right through it, and it’s amazing. Pairs very well with Cakebread Cellars Cabernet Sauvignon.


1 1/2
- 2 lbs. Flat Iron Steak
4 cloves Garlic, mashed
2 T. Extra Virgin Olive Oil

Chimchurri Sauce:
1 c. Flat Leaf Parsley, washed & dried
1 c. Cilantro Leaves washed & dried
2 cloves Garlic, peeled
2 Jalapenos, seeds & veins removed
1/2 c. Extra Virgin Olive Oil
1 T. Lime Juice
Salt & Pepper

Flat Iron Steak:

Place flat iron steak in a shallow casserole dish then rub with garlic and 2 tablespoons of olive oil. Cover with plastic wrap and refrigerate for 2-3 hours or overnight.

Chimchurri Sauce:

Combine the parsley, cilantro, garlic, jalapeno and olive oil in the work bowl of a food processor. Pulse until smooth. Add the lime juice and season with salt and pepper. Set aside at room temperature for an hour for flavors to come together.

To Serve:

Season the flat iron steak with salt and pepper. Grill over a hot fire for about 3-4 minutes per side for medium rare. Slice across the grain into thin slices and serve with the chimchurri sauce.

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