First, the oil actually helped season the steaks. The olive oil serves a couple of purposes in this application (both of which are important).
I simply brushed both sides of my steak with olive oil and sprinkled liberally with coarse sea salt. Since the flat iron steak is completely delicious on its own, I had absolutely no desire to overtake the flavor of the meat itself with excessive seasoning. The flat iron steak is my go-to when I want a classic beef flavor. The cut is well-marbled which equates to insane amounts of flavor in the steak. It’s extremely tender and tastes great grilled up hot and fast. This flat iron steak is a great way to enjoy good, hardy beef. The herbaceous chimichurri adds a gorgeous, fresh finish to every bite. Pull it out any time you’ve got a hankering for a rich, true beef experience. This Grilled Flat Iron Steak with Chimichurri is one of those recipes that you need to print out and keep in your back pocket. Jump to Recipe Jump to Video Print Recipe
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