Grilled Flank Steak with Chimichurri Sauce
 
 
Serves: 6-8 servings
Ingredients
  • 1½ pounds flank steak
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 2 teaspoons kosher salt
  • 1½ teaspoons ground black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cumin
  • Chimichurri Sauce (recipe follows)
Chimichurri Sauce
  • ½ cup finely chopped 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. Let steak stand at room temperature for 30 minutes.
  2. In a small bowl, stir together brown sugar, chili powder, garlic powder, salt, pepper, mustard, and cumin. Generously sprinkle mixture all over steak; let stand 15 minutes more.
  3. Heat a large cast-iron grill pan over medium-high heat; spray pan with cooking spray.
  4. Cook steak, turning once, until an instant-read thermometer inserted in the thickest part registers at least 130°, 10 to 15 minutes, or until desired doneness. Transfer to a cutting board, and let stand for 10 minutes. Slice steak diagonally against the grain. Serve with Chimichurri Sauce.
Chimichurri Sauce
  1. In a medium bowl, whisk together all ingredients. Cover and let stand at room temperature for at least 15 minutes before serving.
Recipe by Southern Cast Iron at https://southerncastiron.com/grilled-flank-steak-chimichurri-sauce/