Spice-Rubbed Flank Steak with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A bold spice-rubbed flank steak grilled to juicy perfection and topped with a vibrant, herbaceous chimichurri sauce. This Latin American grilling recipe, ready in about 27 minutes, pairs flank steak, smoked paprika, and ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs flank steak
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 cup tightly packed fresh parsley, chopped
• 1/2 cup chopped fresh cilantro
• 2 tbsp red wine vinegar
• 1/4 tsp red pepper flakes
• 2 garlic cloves, minced
• 1/3 cup olive oil (for chimichurri)

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Instructions

1. Step 1: In a small bowl, mix 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Rub this spice mixture all over 1.5 lbs flank steak.
2. Step 2: Preheat grill to medium-high heat (about 425°F). Brush the steak with 2 tbsp olive oil. Grill steak for 5-6 minutes per side for medium-rare, then transfer to a cutting board and let rest for 10 minutes.
3. Step 3: While the steak rests, combine 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1/3 cup olive oil, 2 minced garlic cloves, and 1/4 tsp red pepper flakes in a bowl. Stir until well mixed.
4. Step 4: Slice the rested flank steak thinly against the grain and drizzle generously with the chimichurri sauce before serving.