Flat Iron Steak with Chimichurri Butter

Name: Plåtjärnsstek med chimichurrismör
Total time: 20 min
Yield: 4

Prep time: 20 minServes: 4

Pairs with

A juicy steak with herb butter wants a red with structure — medium to full-bodied with soft tannins that meet the meat's juiciness.

Ingredients

4 flat iron steaks (or rib-eye), 200g each
Salt, black pepper
Olive oil
Chimichurri butter: 100g soft butter, large handful parsley chopped, 2 garlic cloves grated, 1 tbsp red wine vinegar, chilli flakes
Chips or salad

11. Mix butter with parsley, garlic, vinegar and chilli flakes. Roll in clingfilm into a log, chill.
22. Remove steaks from the fridge 30 minutes before cooking. Season generously with salt and pepper.
33. Heat a pan with olive oil until smoking. Cook 3 minutes per side for medium.
44. Rest 5 minutes on a cutting board.
55. Slice against the grain. Place a disc of chimichurri butter on top and let it melt.