Tender and juicy flat iron steak cooked to perfection with no grill needed! The best beef steak recipe!
- 1 lb Skirt Steak
- 1 1/2 tsp Kosher Salt
- 1/3 tsp Paprika
- 1-2 Tbsp Steak Seasoning with no salt added
- 1 Tbsp Mesquite Seasoning with no salt added (or any other flavor) – optional*
- 2 Tbsp Olive Oil
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Brush 1 lb of steak with 2 Tbsp olive oil, then sprinkle with 1½ tsp salt, ⅓ tsp paprika, 1-2 Tbsp steak seasoning and 1 Tbsp mesquite seasoning. Press the seasoning in with your hand. Flip the meat and repeat.
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If using a grill pan, heat it over medium-high heat until smoking (on my induction top cooking stove I heated the pan to 465°F). If using a skillet, heat it over high heat with a tablespoon or two of olive oil until light smoking. Place the meat diagonally to the grill marks and cook for about 3-4 minutes (for medium-rare) per side. If you’re cooking inside, you will want to close the doors to all your rooms and probably turn off your smoke alarm until it’s done cooking. Otherwise it WILL set off the alarms.
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Halfway through, rotate the meat and put it diagonal to the grill marks but in the opposite direction to the first one. (For medium doneness cook for about 5 minutes per side. For medium well doneness cook about 6 minutes per side. For well done cook for 7 minutes per side.)
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When the first side is grilled or seared, flip the steak with tongs (do not use a fork, as it will pierce the meat and release all the juices).
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Press something heavy on top and allow to cook on this side, rotating the meat halfway through the cooking to achieve the cris-cross grill marks as described above.
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Once the steak is cooked to the desired doneness remove it to a warm plate, cover with foil and allow to rest for about 10 minutes. This will allow the juices to settle and not seep out as you cut the steak. Meanwhile make the Chimichurri Sauce by following the recipe below.
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Transfer the steak to the cutting board.
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Cut the skirt steak with a sharp knife across the grain. Top with the Chimichurri Sauce and serve.