Flat Iron Steak with Cilantro-Lime Chimichurri
- Debney
- 5 hours ago
- 3 min read
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Grilled flat iron steak with cilantro-lime chimichurri, Oaxaca-stuffed jalapeños & strawberry salad with charred lemon vinaigrette.
This is a fresh, live-fire steak dinner built around contrasting textures and bright summer flavors. Flat iron steak is grilled over high heat and finished with a cilantro-lime chimichurri, while whole jalapeños are stuffed with Oaxaca cheese and brushed with a garlic, lime, and Maggi butter. On the side, cabbage, chayote, and lemons are lightly charred over the grill, then tossed with fresh strawberries, basil, toasted pumpkin seeds, Parmigiano Reggiano, and a simple charred-lemon vinaigrette. The goal with the vegetables is to develop plenty of grilled flavor without cooking away their fresh texture.
WHAT YOU'LL NEED (scroll to full ingredient list)
DIRECTIONS
STEP 1: STEAK
Season the steak generously with kosher salt and refrigerate uncovered on a wire rack overnight.
NOTE: If the steak is less than 1.5 inches thick, salt just before grilling instead.
STEP 2: CHIMICHURRI
Combine the cilantro, shallot, garlic, oregano, lime zest, lime juice, olive oil, red pepper flakes, salt, and black pepper.
Let rest for at least 20 minutes.
STEP 3: JALAPENOS
Cut a lengthwise slit through one side of each jalapeño and make a shallow cut near the stem.
Remove the seeds, stuff with Oaxaca cheese, and secure with toothpicks.
Combine the melted butter, grated garlic, lime zest, lime juice, Jugo Maggi, and salt. Set aside.
STEP 4: SALAD
Cut the cabbage into thick wedges, leaving the core attached so the wedges hold together.
Halve the chayote lengthwise and remove the seed.
Lightly coat the cabbage and chayote with olive oil and season with salt.
Grill cut-side down over high heat just until charred, keeping the vegetables somewhat crisp.
Grill all lemon halves cut-side down until caramelized.
Remove the cabbage cores, then chop the cabbage and chayote into bite-size pieces.
STEP 5: CHARRED LEMON VINAIGRETTE
Juice 1 grilled lemon into a bowl and whisk with the garlic, cilantro, olive oil, salt, and black pepper.
Combine the grilled cabbage and chayote with the strawberries, basil, and pumpkin seeds.
Sprinkle with Parmigiano, pour over the vinaigrette, and gently toss.
STEP 6: GRILL
Pat the steak dry, lightly coat with olive oil, and season with black pepper.
Sear over high heat, then move to indirect medium heat until about 5–7°F below your desired doneness, about 125–130°F for medium-rare.
Rest 10 minutes, then slice against the grain.
Grill the jalapeños over direct heat until blistered, then move to indirect heat until tender and the cheese has melted.
Remove the toothpicks and brush with the butter.
STEP 7: SERVE
Plate the steak with chimichurri, grilled summer salad, Oaxaca jalapeños, and 1 grilled lemon half per plate.
INGREDIENTS
Makes 4 servings
STEAK
2 lb flat iron steak
Olive oil
Kosher salt
Coarse black pepper
CHIMICHURRI
1 C fresh cilantro, finely chopped
1 shallot, finely minced
4 cloves garlic, minced
1 tsp dried Mexican oregano
Zest of 1 lime
Juice of 1 lime
1/2 C extra virgin olive oil
1/2 tsp red pepper flakes
1/2 tsp kosher salt
1/2 tsp coarse black pepper
OAXACA JALAPEÑOS
8 large jalapeños
8 oz Oaxaca cheese, shredded
3 TBSP unsalted butter, melted
2 cloves garlic, grated
Zest of 1 lime
Juice of 1 lime
1 tsp Jugo Maggi
Kosher salt, to taste
GRILLED SUMMER SALAD
1 green cabbage
1 medium chayote
1 C strawberries, sliced
1/3 C fresh basil leaves, torn
1/4 C pumpkin seeds, toasted
20 g Parmigiano Reggiano, finely grated
Extra virgin olive oil, for grilling
Kosher salt, to taste
CHARRED-LEMON VINAIGRETTE
1 lemon, halved and charred
1 small clove garlic, grated
2 TBSP fresh cilantro, chopped
1/3 C extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp coarse black pepper
FOR SERVING
2 lemons, halved and charred
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