Grilled Flank Steak with Chimichurri Sauce

*sorry no pics for this one - and a nod to Bobby Flay, from whom I adapted

Dry Rub

• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon powdered garlic
• 1 tablespoon chili powder
• 1 tablespoon white sugar
• 2 tablespoons coarse grind sea salt
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper

Combine all ingredients in a large bowl and mix well. Rub into flank steak, cover with plastic wrap, and let set for at least 2 hours at room temperature.  Rub mix can be stored in an airtight container for later use.

Chimichurri Sauce

• 2 cups fresh parsley and/or cilantro, firmly packed (I use parsley cause I'm not a cilantro lover)
• 1/4 cup fresh oregano leaves (optional - I used a Tbsp of dried oregano)
• 3-6 cloves of garlic
• 2 tablespoons chopped onion
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lime juice 
• 1 tablespoon lemon juice
• Coarse grind sea salt and red pepper flakes to taste

Pulse the garlic and onion in the food processor or blender until finely chopped.  Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.  Add the olive oil, lime juice, lemon juice, and vinegar, and pulse a few times You don't want the herbs to be completely puréed, just finely chopped. Season with salt and red pepper flakes to taste.   Cover and store in fridge.

Set BBQ grill on high setting for 5 minutes.  Place steak in middle of grill, cover and grill on high for 3-4 minutes.  Turn, and grill for another 3-4minutes.  Remove from heat and let steak rest for 5 minutes.  If your steak is particularly thick, you may want to grill  a little longer.  These times worked well for a medium steak, about 1 1/2 inches thick.

make sure you turn the steak only once, and don't poke at it or cut into it!


Thinly slice the steak against the grain and pour the chimichurri sauce over the steak.  Serve immediately.