Spice-Rubbed Grilled Flank Steak with Chimichurri

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender flank steak coated with a robust spice rub and topped with a fresh, tangy chimichurri sauce. This Latin American grilling recipe, ready in about 22 minutes, pairs flank steak, olive oil, and smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 pounds flank steak
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp red wine vinegar
• 1/4 tsp red pepper flakes
• 2 cloves minced garlic
• 1/3 cup olive oil (for chimichurri)

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Instructions

1. Step 1: In a small bowl, combine 1 tsp smoked paprika, 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper to create the spice rub.
2. Step 2: Rub the 1.5 pounds flank steak evenly with 2 tbsp olive oil, then coat thoroughly with the spice rub. Let rest at room temperature for 20 minutes.
3. Step 3: Preheat a gas grill to high heat, approximately 450°F. Oil the grates lightly.
4. Step 4: Place the steak on the grill and cook for 4-5 minutes per side for medium-rare doneness, aiming for an internal temperature of 130°F.
5. Step 5: While the steak rests for 10 minutes, mix 1/2 cup chopped fresh parsley, 1/4 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 until vibrant and emulsified.
6. Step 6: Slice the steak thinly against the grain and drizzle with the chimichurri sauce before serving.