Spice-Rubbed Grilled Flank Steak with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender flank steak grilled over high heat with a bold spice rub, paired with a vibrant and herbaceous chimichurri sauce that adds a fresh, zesty finish. This Argentinian-inspired grilling recipe, ready in about 35 minutes, pairs flank steak, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 lbs flank steak
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 3 tbsp red wine vinegar
• 1/4 tsp red pepper flakes
• 2 garlic cloves, minced
• 1/4 cup olive oil (for chimichurri)

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, combine 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp salt, and 1 tsp black pepper to create the spice rub.
2. Step 2: Rub 2 tbsp olive oil evenly over 1.5 lbs flank steak, then massage the spice rub all over the steak. Let rest at room temperature for 20 minutes.
3. Step 3: Preheat grill to high heat (450°F to 500°F). Place steak on grill and cook for 4-5 minutes per side for medium-rare, or until internal temperature reaches 130°F.
4. Step 4: While steak cooks, prepare chimichurri by mixing 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 3 tbsp red wine vinegar, 1/4 tsp red pepper flakes, 2 minced garlic cloves, and 1/4 cup olive oil in a bowl until well combined.
5. Step 5: Remove steak from grill and let rest for 10 minutes before slicing thinly against the grain.
6. Step 6: Serve sliced steak topped generously with chimichurri sauce for a bright, herbaceous finish.