Chargrilled Flat Iron Steak Recipe

Prepare and season

Pat the flat iron steaks dry with paper towels. In a small bowl whisk together 3 tbs olive oil, smoked paprika, garlic powder, 1.5 tsp kosher salt and 1 tsp black pepper. Rub the mixture evenly over both sides of the steaks. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours; bring to room temperature before grilling).

Preheat grill

Heat a gas or charcoal grill to high (about 500°F/260°C) with a hot zone and a cooler zone. If using a cast-iron pan, heat it over high heat until smoking lightly.

Chargrill the steaks

Place steaks over direct high heat and sear 2–3 minutes per side to develop a deep crust and char marks. Move to the cooler zone (indirect heat) and continue cooking until the internal temperature reaches 125°F (52°C) for medium-rare, about 4–6 more minutes depending on thickness. For medium cook to 135°F (57°C). Use an instant-read thermometer for accuracy.

Rest

Transfer steaks to a cutting board, tent loosely with foil and rest 8–10 minutes to allow juices to redistribute before slicing thinly against the grain.

While steaks rest, make the red chimichurri. In a food processor pulse parsley, cilantro, chopped red bell pepper and garlic until finely chopped but not pureed (about 6–8 quick pulses).

Transfer mixture to a bowl and stir in 2 tbs red wine vinegar, 1 tbs lemon juice, 0.5 cup extra-virgin olive oil, 0.5 tsp red pepper flakes, 1 tsp kosher salt and 0.5 tsp black pepper. Taste and adjust seasoning—add more vinegar or lemon for brightness, or more olive oil for a looser sauce. Let sit 5–10 minutes for flavors to meld.

Place whole small redskin potatoes in a medium saucepan and cover with cold salted water by 1 inch. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size.

Drain potatoes and while still warm, halve or quarter them (depending on size) and place in a large bowl. Drizzle 1 tbs olive oil over warm potatoes and gently toss to coat.

In a small bowl whisk together minced shallot, 1 tbs white wine vinegar, 1 tsp Dijon mustard, 1 tsp kosher salt and 0.5 tsp black pepper. Pour dressing over warm potatoes and toss to combine so potatoes absorb the dressing.

Fold in 2 tbs chopped chives and 2 tbs chopped parsley. Taste and adjust seasoning. Serve warm (not hot) alongside the steak.

Slice rested flat iron steak thinly against the grain into 1/4-inch slices. Arrange slices on a warm platter or individual plates.

Spoon red chimichurri generously over the steak slices (reserve some to pass at the table). Add a mound of warm redskin potato salad alongside the steak.

Scatter 3/4 cup crumbled feta over the potatoes and a little over the steak if desired. Serve with lemon wedges for squeezing.