Dry-Rub Steak with Chimichurri Sauce

This recipe is all about bold contrasts. The dry rub creates a caramelized, spicy crust on the steak, while the raw, garlicky herb sauce cuts through the richness with a burst of fresh acidity.

Dry-Rub Steak with Chimichurri Sauce

This recipe is all about bold contrasts. The dry rub creates a caramelized, spicy crust on the steak, while the raw, garlicky herb sauce cuts through the richness with a burst of fresh acidity.

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Prep Time 2 hours hrs 31 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 41 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• Steak: 1.5 lb flank or skirt steak
• Rub: 1 tbsp brown sugar 1 tbsp thyme, 1/2 tsp mustard powder, 1/4 tsp garlic salt, 1/4 tsp smoked paprika
• Chimichurri: 6 tbsp olive oil 1.5 tbsp red wine vinegar, 1 tbsp lemon juice, parsley, cilantro, oregano, 2 garlic cloves, chili flakes

Equipment

• Grill or Grill pan
• Food processor or blender

Method

 

Instructions

1. Mix the dry rub ingredients and massage into the steak. Chill for 1 hour.
2. Blend all sauce ingredients until emulsified but still textured. Let sit to meld.
3. Brush steak with a little oil. Grill 4-6 mins per side to desired doneness.
4. Rest meat for 10 mins.
5. Thinly slice against the grain and top generously with chimichurri.

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