Braves Big Night Out: Chimichurri Marinated Flat Iron Steak

Braves Night Out with Homespun ATL

Recently I had the pleasure of giving a cooking demonstration for The Braves Big Night Out while the Angels were in town. I was charged to come up with a dish that was influenced by our out-of-town opponents.  Inspired by the Southern California cuisine, I choose to prepare something fresh and satisfying while paying homage to Central American.  The final dish was a Chimichurri Marinated Flat Iron Steak with Lime Salted Fingerlings, garnished with a Pico de Gallo Shrimp Ceviche.

Since we are in the grilling season I wanted to provide a simple recipe to highlight the Flat Iron marinade and Chimichurri part of the dish I shared with my guests.



Chimichurri Marinated Flat Iron Steak


  • ½ Bunch Cilantro
  • 4 Cloves Garlic Crushed
  • 1 Tbl Coriander
  • 1 Tbl Black Peppercorns
  • 2 tsp Chili Flake
  • 2 tsp Whole Cumin
  • 2 oz Sherry Vinegar
  • 3 oz Grapeseed Oil  or Oil blend


  •  2 Bunches Cilantro
  • 4 Tbl Fresh Garlic
  • 1 ea Shallot (Fine Dice)
  • 2 Tbl Red Pepper (Fine Dice)
  • 2 ea Limes Juiced
  • 1 oz Red Wine VInegar
  • ½ Tbl Red Chili Flakes
  • Salt + Pepper


  • 6 ea Flat Iron Steaks


  1. Gather and measure out all ingredients (except cilantro) and place in medium-sized pan.
  2. Heat over medium heat until mixture starts to sizzle (about 4 to 5 minutes).  This is to get depth in flavor for the marinade and enhance the spices and aromatics.
  3. Set aside and allow to mixture to cool to room temperature.  Once cool, pour into freezer bag and add steaks and cilantro to bags and marinate overnight or up to 4 hours before you prepare steaks.
  4. Chop up and stir together all ingredients for Chimichurri. Chill in fridge up to 3 hours before serving.
  5. Flat Iron Steaks are a great cut, and full of flavor. I recommend grilling 3-5 minutes on each side or until mid-rare. You can also oven or pan roast.  The meat should be sliced thinly against the grain.
  6. Place sliced meat on platter. Drizzle Chimichurri on over the steak and season with coarse sea salt. Serve immediately.

Happy grilling folks!