Grilled Steak with Chimichurri Sauce

If you can't find flank steak, use boneless top blade steak and remove the center line of gristle before slicing and serving.

Grilled Steak with Chimichurri Sauce Enlarge Image
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Makes:
8 servings
Serving Size:
4 1/2 ounces cooked meat and 2 tablespoons Blender Chimichurri sauce
Yields:
2 1/4 lb. cooked meat
Prep:
10 mins
Grill:
16 mins to 20 mins
Stand:
25 mins
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Grilled Steak with Chimichurri Sauce

Ingredients
3
pounds beef flank steak
2
teaspoons kosher sat
2
teaspoons smoked paprika
1
teaspoon packed brown sugar
1/2
teaspoon ground ancho chile pepper
1/2
teaspoon ground black pepper
1
recipe Chimichurri Sauce
1
recipe Mole BBQ Sauce

Directions

  1. Rinse steak; pat dry. For rub, in bowl combine the remaining ingredients through black pepper. Sprinkle rub over steak; pat evenly. Let stand 20 minutes at room temperature before grilling.
  2. Heat a charcoal or gas grill to medium. Scrape grill clean; coat with oil. Grill steak, covered, 8 to 10 minutes per side until medium-rare (145 degrees F).
  3. Remove steaks from grill; let rest 5 minutes. Slice crosswise 1/8-inch thick slices. Serve with Chimichurri Sauce or Mole BBQ Sauce.

Mole BBQ Sauce

Ingredients

3/4
cup ketchup
2
tablespoons butter, chopped
1
tablespoon packed dark brown sugar
1
tablespoon unsweetened cocoa powder (not Dutch-process)
1
tablespoon water
1
tablespoon cider vinegar
1
tablespoon molasses
1 1/2
teaspoons yellow mustard
1 1/2
teaspoons Worcestershire sauce
3/4
teaspoon smoked paprika
3/4
teaspoon ground ancho chile pepper
1/2
teaspoon kosher salt
1/2
teaspoon dried oregano, crushed
1/4
teaspoon garlic powder
1/4
teaspoon onion powder
1/4
teaspoon ground cinnamon
1/8
teaspoon ground black pepper

Directions

  1. In a small heatproof bowl combine all ingredients. Microwave on high until hot and bubbly, 2 to 3 minutes, stopping once to stir. Let cool and serve.

Chimichurri Sauce

Ingredients

2
cups packed fresh parsley leaves and small stems
1
cup packed fresh cilantro leaves and small stems
1/2
cup extra-virgin olive oil
1/3
cup red sweet pepper, coarsely chopped
1/4
cup water
2
tablespoons onion, coarsely chopped
3
cloves garlic, coarsely chopped
3/4
teaspoon kosher salt
1/2
teaspoon dried oregano, crushed
1/8
teaspoon red pepper, crushed
1/8
teaspoon ground black pepper
1/8
teaspoon sugar
2 1/2
tablespoons sherry vinegar

Directions

  1. In a blender container or food processor combine all ingredients except vinegar. Cover; blend until finely chopped, stopping to scrape down sides. Transfer to a bowl; stir in vinegar before serving.
From the Test Kitchen

Make ahead: Chill sauce up to 1 week. Bring to room temperature before serving.

Make ahead: Prepare sauce without vinegar. Chill in an airtight container for up to 2 days or freeze for longer storage. Bring to room temperature; stir in vinegar just before serving.

Nutrition Facts

(Grilled Steak with Chimichurri Sauce )
    Per serving:
  • 386 kcal cal.,
  • 23 g fat
  • (7 g sat. fat,
  • 2 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 111 mg chol.,
  • 741 mg sodium,
  • 6 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 37 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Mole BBQ Sauce)
    Per serving:
  • 71 kcal cal.,
  • 3 g fat
  • 8 mg chol.,
  • 375 mg sodium,
  • 10 g carb.,
  • 0 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Chimichurri Sauce)
    Per serving:
  • 104 kcal cal.,
  • 11 g fat
  • 0 mg chol.,
  • 156 mg sodium,
  • 2 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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