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Flat Iron Steaks are a quick fry special, and increasingly to be found on restaurant specials boards. Cut from the chuck, they offer delicious tenderness, especially when cut across with the grain, while their robust flavour is a perfect match for the taste and spice of an Argentinian Chimichurri Sauce


Flat Iron Steak Method

  1. Take steaks from chiller, and allow them to come to room temperature. In the meantime prepare the Chimichurri Sauce.
  2. Heat a heavy based frying pan, then rub the steak with a little oil and season
  3. Cook for 3 to 4 minutes each side of the steak over high heat; baste for the last few seconds with a large knob of butter
  4. Leave to rest for a few moments before carving
  5. Finish with the vibrant Chimichurri Sauce

Chimichurri Sauce Method

  1. Gather together the bunch of (chopped) flat parsley leaves, 4 cloves garlic (crushed), 100 ml olive oil, 1 red onion, (finely chopped). 100 ml aged red wine vinegar, a pinch of Chilli flakes, smoked paprika and sea salt.
  2. Simply mix all these together and leave to infuse for an hour or so to marry together