Grass Fed Flat Iron Steak with Chimichurri Sauce (plus how to cook grass-fed beef)

This grass-fed flat iron steak recipe is so simple and delicious! If you have made the switch to grass-fed and grass-finished (aka pasture raised) meats, yay! I congratulate you and so does your body! You may have noticed, however, that they don’t cook up the same way as the conventionally raised beef that you are used to. Here are a few tips for you.

Tips for cooking grass-fed Beef:

1. Use a tenderizer like this one. I have it, and I love it! It works well for regular steaks such as a ribeye as well as larger cuts like a flat iron. Grass-fed and grass-fed beef tends to be less tender than conventionally raised beef. This is probably due to the different fat profile and composition and that is one of the main health reasons for switching. A tenderizer makes the difference!
2. Use a rub or a marinade: This is of course works well for all meats, but an acidic marinade can help tenderize your steak. If you use a tenderizer as suggested above, the marinade or rub will penetrate even more deeply.
3. Cook for less time and use a meat thermometer. Pastured meat cooks faster and does not need to reach as high of a temperature. Here is the temperature chart for pastured meat. 
   • Rare — 120F.
   • Medium Rare — 125F.
   • Medium — 130F.
   • Medium Well — 135F.
   • Well — 140F.

Grilled, Grass-fed Flat Iron Steak with Chimichurri:

For the rub:

• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1 teaspoon fine sea salt

Combine ingredients and then rub on both sides of the steak (I do this after I have tenderized). Allow to sit for at least a half hour or up to 4 hours before grilling.

To grill your grass-fed flat iron steak:

1. First be sure your grill is clean and grease with avocado oil.
2. Next, preheat your grill to a medium setting (350°-400°F).
3. Once your grill is at the correct temperature, add your steak and grill for about 10-12 minutes (this will vary depending on the thickness of your steak, flipping once about half way through.
4. Finally, when the steak is done (aim for 135°F), allow it to sit for about 5 minutes and then slice it into 1/2 inch strips. (I use this meat thermometer which alleviates guessing and prevents overcooked steak!)
5. Top with the chimichurri sauce and serve.

Note: Here is The Chimichurri Sauce Recipe. It is a separate post for organizational purposes.