Spice-Rubbed Grilled Flank Steak with Chimichurri
Tender flank steak coated with a robust spice rub and topped with a fresh, tangy chimichurri sauce. This latin american-inspired grilling ready in about 22 minutes pairs pounds flank steak, olive oil, 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 "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.
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)
Instructions
- 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.
- 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.
- Step 3: Preheat a gas grill to high heat, approximately 450°F. Oil the grates lightly.
- 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.
- 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.
- Step 6: Slice the steak thinly against the grain and drizzle with the chimichurri sauce before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spice-Rubbed Grilled Flank Steak with Chimichurri take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spice-Rubbed Grilled Flank Steak with Chimichurri?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds flank steak from drying out.
Can I substitute ingredients in Spice-Rubbed Grilled Flank Steak with Chimichurri?
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 Grilled Flank Steak with Chimichurri 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 Grilled Flank Steak with Chimichurri?
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.
