Cab Irish Steak Recipe

Bring the flat iron steak to room temperature for 30–45 minutes. Pat dry with paper towels.

Season both sides generously with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper, pressing the seasoning into the meat.

Heat a cast-iron skillet over high heat until just smoking (about 4–6 minutes). Add 2 tablespoons olive oil and swirl to coat.

Add the steak to the hot pan and sear, undisturbed, for 3–4 minutes to develop a deep brown crust. Add the smashed garlic cloves and thyme/basil sprigs to the pan alongside the steak to infuse flavor.

Flip the steak and sear the other side for 3–4 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). If you prefer medium, cook an additional 1–2 minutes per side.

Optional: In the last 1 minute of cooking, add 1 tablespoon unsalted butter to the pan and spoon the melted butter over the steak (baste) for extra richness.

Remove steak to a cutting board, tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute.

While the steak rests (or up to 1 day ahead), make the chimichurri. Finely chop 1 cup packed parsley, 1/4 cup cilantro and 1/2 cup basil (iron basil if available). Alternatively, pulse them in a food processor in short 1–2 second bursts to keep a slightly chunky texture.

In a bowl combine the chopped herbs with 3 minced garlic cloves, 2 tablespoons red wine vinegar, 6 tablespoons extra-virgin olive oil, 1/4 teaspoon red pepper flakes, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Add 1 teaspoon lemon juice if using.

Stir until well combined. Taste and adjust seasoning — add more salt, vinegar or oil to balance acidity and texture. Let sit at room temperature for at least 10 minutes to meld flavors (or refrigerate up to 24 hours). Bring to room temp before serving.

Slice the rested flat iron steak against the grain into 1/4-inch to 1/2-inch slices. Arrange on a warm serving plate.

Spoon 2–3 tablespoons chimichurri over the sliced steak and serve additional chimichurri on the side. Sprinkle with a pinch (about 1/4 teaspoon) coarse sea salt or finishing salt and garnish with 2 teaspoons microgreens or chopped basil.

Serve immediately with desired sides (roasted potatoes, grilled vegetables or a simple salad). Leftover chimichurri keeps refrigerated up to 5 days.