Grilled Flank Steak with Chimichurri Sauce

serves 6


Spice Rub 

1 Tablespoon brown sugar 

½ teaspoon ground cumin

½ teaspoon ground coriander 

2 teaspoons coarse kosher salt 

½  teaspoon ground black pepper 


Chimichurri sauce 

1/2 cup olive oil 

3 Tablespoons red wine vinegar 

3 Tablespoons fresh lemon juice 

3 garlic cloves, peeled 

2 medium shallots, peeled and quartered 

1 teaspoon fine sea salt 

1/2 teaspoon freshly ground black pepper 

1/2 teaspoon dried crushed red pepper 

3 cups (packed) stemmed fresh parsley 

2 cups (packed) stemmed fresh cilantro 


Beef 

1 ½ lbs. flank steak 

2 Tablespoons olive oil 


For Spice Rub

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


For 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, pureeing until almost smooth after each addition (Can be made 3 hours ahead).


For 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!


Printed from thegalleygourmet.net