Grilled Flank Steak with Chimichurri Sauce

Grilled Flank Steak with Chimichurri Sauce

A bright, herb-packed Chimichurri Sauce adds extra flavor to grilled flank steak creating a crave-worthy meal you’ll want time and time again.

Grilled Flank Steak with Chimichurri Sauce
Serves: 4 to 6
 
Ingredients
  • 1½ pounds flank steak
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 2 teaspoons kosher salt
  • 1½ teaspoons ground black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cumin
  • Chimichurri Sauce (recipe follows)
Instructions
  1. Let steak stand at room temperature for 30 minutes.
  2. In a small bowl, stir together brown sugar, garlic powder, chili powder, salt, pepper, dry mustard, and cumin. Generously sprinkle mixture all over steak; let stand for 15 minutes.
  3. Heat a large grill pan over medium-high heat; spray pan with cooking spray. Add steak, and cook until an instant-read thermometer inserted in thickest portion registers at least 130° to 135°, 5 to 7 minutes per side, or to desired degree of doneness. Let stand for 10 minutes; slice steak against the grain. Serve with Chimichurri Sauce.

 
Chimichurri Sauce
Serves: 3⁄4 cup
 
Ingredients
  • ½ cup finely chopped fresh parsley
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced shallot
  • 3 cloves garlic, grated
  • 2 teaspoons finely chopped fresh oregano
  • 1¼ teaspoons kosher salt
  • 1 teaspoon lemon zest
  • ¼ teaspoon crushed red pepper
Instructions
  1. In a small bowl, whisk together all ingredients. Cover and let stand at room temperature for at least 15 minutes before serving.