Grilled Flat Iron Steak with Chermoula Sauce

Recipe for Grilled Flat Iron Steak with Chermoula Sauce

Flat Iron Steaks are a fairly new cut of beef that has quickly caught on. This Moroccan inspired recipe is flavorful and spicy without too much heat.

Grilled Flat Iron Steak with Chermoula Sauce Recipe



  • 1 bunch parsley
  • 1 bunch cilantro
  • 2 tsp cumin seeds
  • 5 cloves garlic
  • 2 tsp smoked paprika
  • juice of 1/2 large lemon
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1 jalapeño

Cilantro Cauliflower Rice


Marinate the beef in Sweetwater Spice Lime Jalapeño Fajita Bath Brine Concentrate, according to the provided instructions.

Preheat your Yoder Smokers YS640 to 475°F set up for grilling with GrillGrates. Remove the meat from the marinade. Wipe off excess marinade. Season both sides with Oakridge Santa Maria Grill Seasoning.

Grill for about 5 minutes. Rotate steak to create diamond grill marks. Grill five minutes longer. Flip steak and repeat process. Remove from the grill when the steak reaches an internal temperature of 120°F. Use an instant read thermometer like the Maverick PT-75 to check the internal temperature. Slice thin and serve with Chermoula and cilantro cauliflower rice.


Toast cumin in a skillet until fragrant, about 2 minutes. Place all ingredients in a food processor. Process until smooth. Adjust consistency with olive oil as necessary. Store in refrigerator for a couple of hours before using.

Cilantro Cauliflower Rice

Preheat your Yoder Smokers YS640 to 450°F. Cut the cauliflower florets from the stems. Chop roughly. Place in a food processor. Process until broken down to the size of grains of rice.

Place a Lodge Logic 12” Cast Iron Skillet in the cooker to preheat. When hot, add the grape seed oil. Allow oil to heat up. Add the cauliflower, onion and about a teaspoon of Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Stir then cover with a lid. Check occasionally, stirring to prevent any sticking.

When the cauliflower is softened, remove the pan from the cooker. Stir in the cilantro and lemon juice. Taste and season with salt as necessary.


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