Grilled Flank Steak with Chimichurri Sauce

For those of you who are unfamiliar with Chimichurri, it is a sauce originally from Argentina. It can be green or red and there are countless variations of both. The green sauce is composed of oil, lemon or vinegar (or in this case both), garlic, and herbs (and this is where the variations come in to play). Parsley, cilantro, mint, and oregano are all suitable herbs when making a green chimichurri, but I prefer the combination of flavors from the parsley and cilantro. To add more flavor to the meat, I rub in a sweet and savory spice mixture that compliments the sauce well.

Grilled Flank Steak with Chimichurri Sauce

By Nicole Prep: 15 minsCook: 10 minsTotal: 25 mins Servings: 6 Perfectly grilled flank steak topped with a vibrant and fresh sauce is a match made in summer grilling heaven!

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

1. Combine all ingredients in a small bowl. (Can be made 2 days ahead; store airtight at room temperature.)

For the Chimichurri Sauce

1. 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

1. Let steak stand at room temperature 45 minutes. Prepare charcoal or gas grill for high heat.
2. 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

Nutrition information is automatically calculated, so should only be used as an approximation.