Spice-Rubbed Grilled Flank Steak with Chimichurri Sauce
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 ready in about 35 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 350 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.
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 cloves garlic cloves, minced
- 1/4 cup olive oil (for chimichurri)
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove steak from grill and let rest for 10 minutes before slicing thinly against the grain.
- Step 6: Serve sliced steak topped generously with chimichurri sauce for a bright, herbaceous finish.
Frequently asked questions
How long does Spice-Rubbed Grilled Flank Steak with Chimichurri Sauce take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spice-Rubbed Grilled 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 Grilled 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 Grilled 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 Grilled Flank Steak with Chimichurri Sauce?
Argentinian 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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