Crispy Grilled Flat Iron Steak with Garlic Potatoes and Chimichurri Verde
Grilled flat iron steak is the ultimate summer cookout dish. After making this many times, I’ve discovered the secret to a perfectly crispy steak with tender, juicy results. This summer grilled flat iron steak recipe is better than takeout, with crispy garlic potatoes and zesty chimichurri verde. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Vegan Zucchini Corn Frittata and Simple Healthy Sheet Pan Shrimp Fajitas Recipe.
Why This Crispy Grilled Flat Iron Steak with Garlic Potatoes and Chimichurri Verde Is Pure Comfort
- Crispy, golden crust with tender, juicy interior
- Easy, one-pan side of garlic potatoes
- Bright, zesty chimichurri verde sauce
- Perfect for summer cookouts and better than takeout
What You'll Need for Crispy Grilled Flat Iron Steak with Garlic Potatoes and Chimichurri Verde
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- flat iron steak
- potatoes
- garlic
- parsley
- oregano
- red wine vinegar
- olive oil
- kosher salt
- black pepper
- red pepper flakes
- Optional: lemon wedges
- Optional: additional chopped parsley
📝 Ingredient Notes
- flat iron steak: Also known as top blade steak or butler's steak.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing and crispy edges. → See on Amazon
- Meat tenderizer — Breaks down tough fibers for tender, juicy steak. → See on Amazon
How to Make Crispy Grilled Flat Iron Steak with Garlic Potatoes and Chimichurri Verde
- Prepare the steak: Season both sides of the steak with salt, pepper, and red pepper flakes. Let it sit at room temperature for 30 minutes.
- Cook the potatoes: Toss potatoes with olive oil, salt, and minced garlic. Spread them on a baking sheet and roast at 400°F (200°C) for 20-25 minutes.
- Grill the steak: Preheat grill to high heat. Sear steak for 4-5 minutes on each side for medium-rare. Let it rest for 10 minutes before slicing.
- Prepare chimichurri: Blend parsley, oregano, garlic, red wine vinegar, olive oil, salt, and pepper in a food processor until smooth.
- Serve: Slice steak thinly against the grain. Serve with garlic potatoes, chimichurri, and lemon wedges.
Cook's Tips for Perfect Crispy Grilled Flat Iron Steak with Garlic Potatoes and Chimichurri Verde
- Common mistake and fix: Avoid overcooking the steak. Use a meat thermometer to check for 130°F (54°C) internal temperature for medium-rare.
- Pro tip: For extra crispy edges, pat the steak dry with paper towels before seasoning and grilling.
- Pro tip: Make chimichurri ahead of time and store in the fridge for up to one week.
Storing & Reheating Crispy Grilled Flat Iron Steak with Garlic Potatoes and Chimichurri Verde
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare chimichurri up to one week ahead. Cook potatoes and slice steak up to one day ahead.
Freezing Crispy Grilled Flat Iron Steak with Garlic Potatoes and Chimichurri Verde
Freeze cooked steak for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat steak in a 300°F (150°C) oven for 10-15 minutes. Reheat potatoes in the oven or microwave. Microwave: Reheat steak in the microwave for 1-2 minutes. Reheat potatoes in the microwave or oven.
Recipe Notes
- Chef tip: For a smoky flavor, grill the potatoes for the last 5 minutes alongside the steak.
- Best substitution: Substitute flat iron steak with flank or skirt steak if unavailable.
- Make-ahead: Prepare ingredients ahead of time, but grill and serve fresh for best results.
- Scaling: This recipe serves 4. Double ingredients for 8 servings.
- Troubleshooting: If steak sticks to the grill, make sure it's hot enough and lightly oil the grill grates before cooking.
Want to level up this recipe?
High-quality meat thermometer — Ensures perfect cooking temperature for juicy, tender steak. → Check price on Amazon
Crispy Grilled Flat Iron Steak with Garlic Potatoes and Chimichurri Verde
Ingredients
Main Ingredients
- flat iron steak
- potatoes
- garlic
- parsley
- oregano
- red wine vinegar
- olive oil
Seasonings
- kosher salt
- black pepper
- red pepper flakes
Optional Toppings
- lemon wedges
- additional chopped parsley
Instructions
- Prepare the steak: Season both sides of the steak with salt, pepper, and red pepper flakes. Let it sit at room temperature for 30 minutes.
- Cook the potatoes: Toss potatoes with olive oil, salt, and minced garlic. Spread them on a baking sheet and roast at 400°F (200°C) for 20-25 minutes.
- Grill the steak: Preheat grill to high heat. Sear steak for 4-5 minutes on each side for medium-rare. Let it rest for 10 minutes before slicing.
- Prepare chimichurri: Blend parsley, oregano, garlic, red wine vinegar, olive oil, salt, and pepper in a food processor until smooth.
- Serve: Slice steak thinly against the grain. Serve with garlic potatoes, chimichurri, and lemon wedges.
Notes
- Chef tip: For a smoky flavor, grill the potatoes for the last 5 minutes alongside the steak.
- Best substitution: Substitute flat iron steak with flank or skirt steak if unavailable.
- Make-ahead: Prepare ingredients ahead of time, but grill and serve fresh for best results.
- Scaling: This recipe serves 4. Double ingredients for 8 servings.
- Troubleshooting: If steak sticks to the grill, make sure it's hot enough and lightly oil the grill grates before cooking.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked steak for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat steak in a 300°F (150°C) oven for 10-15 minutes. Reheat potatoes in the oven or microwave.
- Microwave reheat: Reheat steak in the microwave for 1-2 minutes. Reheat potatoes in the microwave or oven.
- Make ahead: Prepare chimichurri up to one week ahead. Cook potatoes and slice steak up to one day ahead.
Nutrition Per Serving
- Calories: 650
- Protein: 45g
- Fat: 35g
- Carbs: 25g
- Fiber: 3g
- Sugar: 3g
- Sodium: 1200mg
- Cholesterol: 120mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Grilled Flat Iron Steak with Garlic Potatoes and Chimichurri Verde FAQs
Overcooking or not letting the steak rest before slicing can make it tough. Use a meat thermometer and let it rest for 10 minutes.
Yes, cook the steak in a cast iron skillet on the stove for searing, then finish in a 400°F (200°C) oven for 10-15 minutes.
Double or triple the ingredients. You may need to cook the steak in batches to avoid overcrowding the grill.
Store chimichurri in an airtight container in the fridge for up to one week.
Prepare ingredients ahead of time, but grill and serve fresh for best results. Keep potatoes warm in the oven until ready to serve.
A Warm Final Note
I can’t wait for you to try Crispy Grilled Flat Iron Steak with Garlic Potatoes and Chimichurri Verde and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
