Grilled Flank Steak with Chimichurri Sauce
Perfectly grilled flank steak topped with a vibrant and fresh sauce is a match made in summer grilling heaven!
Servings: 6
Ingredients
For the Spice Rub
- 1 tablespoon brown sugar
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 teaspoons coarse kosher salt
- ½ teaspoon ground black pepper
For the Chimichurri sauce
- ½ cup Extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons fresh lemon juice
- 3 garlic cloves peeled
- 2 medium shallots peeled and quartered
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried crushed red pepper
- 3 cups packed stemmed fresh parsley
- 2 cups packed stemmed fresh cilantro
For the Beef
- 1 ½ pounds flank steak
- 2 tablespoons Extra-virgin olive oil
Instructions
For Spice Rub
- Combine all ingredients in a small bowl. (Can be made 2 days ahead; store airtight at room temperature.)
For the Chimichurri Sauce
- Combine first 8 ingredients in a blender; blend until almost smooth. Add 1/4 of parsley and 1/4 of cilantro; blend until incorporated. Add remaining herbs in three more additions, puréeing until almost smooth after each addition. (Can be made 3 hours ahead.)
For the Flank Steak
- Let steak stand at room temperature 45 minutes. Prepare charcoal or gas grill for high heat.
- Pat steak dry with paper towels; brush with oil. Sprinkle both sides of the steak with the spice rub using all of mixture (coating will be thick). Place steak on grill; sear 4-6 minutes on each side for medium rare. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice steak against the grain and at a slight diagonal so that the slices are wide. Serve with Chimichurri sauce. Enjoy!
Nutrition
Calories: 389kcal | Carbohydrates: 7g | Protein: 26g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 68mg | Sodium: 1245mg | Potassium: 638mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2892IU | Vitamin C: 45mg | Calcium: 82mg | Iron: 4mg
