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Flat Iron Steak with Chimichurri Sauce

Serves 3 to 5


1 to 1 1/2 pound Flat Iron Steak
2/3 cup of Worcestershire Sauce
cButter and Oil for frying
2 cloves Garlic , minced
1 Large Sweet Onion , sliced thin
Dash of Sugar
2 cups mixed Mushrooms (porcini, oyster, portabella, etc.)

Chimichurri Sauce
2 cups fresh flat leaf Parsley , lightly packed
1 cup fresh Tarragon , lightly packed, leaves removed from stems (may substitute fresh oregano or cilantro)
1 clove Garlic , heated in microwave for 15 seconds then sliced
1 T White Balsamic Vinegar
Salt to Taste


Blend all Chimichurri Sauce ingredients in an immersion blender (about 15 seconds) until a smooth paste is formed.

Cover Flat Iron steak with 1/3 cup of Worcestershire Sauce and let it come to room temperature.

In a large flat-bottomed pan, pour 1 T oil and a small pat of butter and lightly cook the onions until they begin to wilt. Add a dash of sugar and a dash of salt along with the garlic cloves.

When onions are golden brown, remove and add more oil. Turn up the temperature until oil is sizzling and add the steak. Seer steak on both sides, cooking until both sides are browned. Add mushrooms and remaining Worcestershire Sauce.

Because the flat iron steaks are thick in the middle, they will typically take a good deal of heat on the outside, while allowing the center to remain pink.

Add onions back into the pan. Adjust seasoning with salt and pepper and optionally, add another pat of butter. Let the steak sit for 5 minutes.

Slice steak on the diagonal and serve with onions, mushrooms and Chimichurri sauce.


Recipe and Photo Courtesy of Kim Byer

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