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Seared Steak With Chimichurri

Pellet Grill – Seared Steak with Chimichurri sauce is an easy to make dinner for any night of the week! Flat-iron steak is one of the most flavorful cuts of meat and it’s very budget-friendly, more so than other cuts, which makes it a great choice for Weekday dinners.


  • 1.Place all ingredients for chimichurri in blender and pulse until it reaches a chopped like consistency. Set aside for steak topper.
  • 2.Season steak liberally with Hardcore Carnivore Black.
  • 3.When ready to cook, start the grill according to grill instructions. Then set the temperature to high or flame broil.
  • 4.Cook steak to your desired internal temperature. (We prefer medium rare, which is internal temp. 125°F and let it rest.)
  • 5.Let steak rest tented with foil for 10 minutes.
  • 6.Slice steak into even slices.
  • 7.Serve with chimichurri spooned over the top of the sliced meat. Enjoy!

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The Chimichurri

  • 2 c Fresh Italian Parsley, Packed
  • 4 tsp Dried Oregano (or 1/4 c Fresh Oregano Leaves, Packed)
  • 4 medium Garlic Cloves, Peeled and Smashed
  • 1 c Extra Virgin Olive Oil
  • 1/4 c Red Wine Vinegar
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Red Pepper Flakes
  • Freshly Ground Black Pepper, to taste

The Steak

  • 2-4 Flat Iron Steaks
  • 1 bottle of Hardcore Carnivore Black