Cab Irish Flat, Iron Steak Recipe

Rinse the parsley, cilantro and oregano (if using fresh), shake off excess water and pat dry thoroughly with paper towels. Finely chop the parsley, cilantro and oregano by hand or pulse 2–3 times in a food processor—avoid over-processing; you want a coarse texture.

In a medium bowl combine the chopped herbs with the minced garlic, red wine vinegar, lemon juice, crushed red pepper flakes, kosher salt and black pepper. Stir to combine.

Slowly whisk in the extra-virgin olive oil until emulsified. Taste and adjust seasoning: add more salt, pepper or vinegar as needed. Let the chimichurri sit at room temperature for at least 20–30 minutes to allow flavors to meld. (Can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving.)

Bring to room temperature & season

Remove the flat iron steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat steaks dry on both sides with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.

Preheat pan

Place a heavy cast-iron skillet over medium-high heat for 5 minutes until very hot but not smoking. Add 1–2 teaspoons of olive oil and swirl to coat the pan.

Sear the steaks

When the oil shimmers, add the steaks to the skillet, leaving space between them. Sear without moving for 3–4 minutes to develop a deep brown crust. Flip and sear the other side for 3–4 minutes. For medium-rare aim for an internal temperature of 125–130°F (52–54°C). For medium target 135°F (57°C).

Finish with butter

In the last 1–2 minutes of cooking, add the remaining olive oil (if needed) and the tablespoon of butter to the pan. Tilt the pan slightly and spoon melted butter over the steaks (baste) to add richness and finish the crust.

Rest & slice

Transfer the steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. Slice the flat iron steak thinly across the grain into 1/4-inch slices.

To serve, spoon chimichurri over the sliced flat iron steak or serve on the side. Garnish with a small drizzle of extra-virgin olive oil and additional chopped parsley if desired.