Grass-fed Flat Iron Steak with Chimichurri Sauce
A nutritious meal that is simple to prepare!
- 2 pounds grass-fed and finished pastured flat iron steak
- 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.
First be sure your grill is clean and grease with avocado oil.
Next, preheat your grill to a medium setting (350°-400°F).
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.
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!)
Top with the chimichurri sauce and serve.