Go Back
–+ servings
Dry-Rub Steak with Chimichurri Sauce

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.
Print Recipe Pin Recipe
Prep Time 2 hours 31 minutes
Cook Time 10 minutes
Total Time 2 hours 41 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

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.

Tried this recipe?

Let us know how it was!