Spice-Rubbed Flank Steak with Chimichurri Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bold spice-rubbed flank steak grilled to juicy perfection and topped with a vibrant, herbaceous chimichurri sauce. This latin american-inspired grilling ready in about 27 minutes blends flank steak, smoked paprika, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" 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.

Prep: 15 min Cook: 12 min Serves 4 Latin American cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Spice-Rubbed Flank Steak with Chimichurri Sauce take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spice-Rubbed Flank Steak with Chimichurri Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spice-Rubbed Flank Steak with Chimichurri Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spice-Rubbed Flank Steak with Chimichurri Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spice-Rubbed Flank Steak with Chimichurri Sauce?

Latin American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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