The Chef

Restaurants

Meals

Drinks

Restaurants›TAPAteria›Flat Iron Steak Recipe

Flat Iron Steak Recipe

Inspired by TAPAteria

Time1h

Serves4

Flat Iron steak grilled mid-rare topped with chimichurri, served with Manchego polenta and roasted baby carrots.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

1 pound Flat iron steak

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Chimichurri

1 cup Fresh parsley, finely chopped

3 cloves Garlic cloves, minced

3 tablespoons red wine vinegar

1 cup olive oil

1 teaspoon Red pepper flakes

1 teaspoon Celtic sea salt

Manchego Polenta

4 cups Water

1 cup Manchego cheese, grated

2 tablespoons Butter

1 teaspoon Celtic sea salt

Roasted Baby Carrots

1 pound Baby carrots

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Method

Steak Preparation

1

Season the Steak

Rub the flat iron steak with olive oil, salt, and black pepper. Let it sit at room temperature for about 30 minutes.

2

Grill the Steak

Preheat the grill to medium-high heat. Grill the steak for about 4-5 minutes on each side for mid-rare. Remove from the grill and let rest for 5 minutes before slicing.

Chimichurri Preparation

3

Mix Chimichurri

In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Stir well and let it sit for at least 15 minutes to allow the flavors to meld.

Manchego Polenta Preparation

4

Cook Polenta

In a saucepan, bring water to a boil. Gradually whisk in the polenta and cook, stirring frequently, until thickened (about 5-7 minutes). Stir in Manchego cheese, butter, and salt until combined.

Roasting Carrots

5

Roast Baby Carrots

Preheat the oven to 400°F (200°C). Toss baby carrots with olive oil, salt, and black pepper. Spread on a baking sheet and roast for about 20-25 minutes or until tender and slightly caramelized.