Recipes and Cooking Grilled Steak with Chimichurri Sauce Be the first to rate & review! If you can't find flank steak, use boneless top blade steak and remove the center line of gristle before slicing and serving. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 29, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Grill Time: 16 mins Stand Time: 25 mins Total Time: 10 mins Servings: 8 Yield: 2 1/4 lb. cooked meat Jump to Nutrition Facts Ingredients 3 pound beef flank steak 2 teaspoon kosher sat 2 teaspoon smoked paprika 1 teaspoon packed brown sugar ½ teaspoon ground ancho chile pepper ½ teaspoon ground black pepper 1 recipe Chimichurri Sauce 1 recipe Mole BBQ Sauce Chimichurri Sauce 2 cup packed fresh parsley leaves and small stems 1 cup packed fresh cilantro leaves and small stems ½ cup extra-virgin olive oil ⅓ cup red sweet pepper, coarsely chopped ¼ cup water 2 tablespoon onion, coarsely chopped 3 cloves garlic, coarsely chopped ¾ teaspoon kosher salt ½ teaspoon dried oregano, crushed ⅛ teaspoon red pepper, crushed ⅛ teaspoon ground black pepper ⅛ teaspoon sugar 2 ½ tablespoon sherry vinegar Mole BBQ Sauce ¾ cup ketchup 2 tablespoon 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 ½ teaspoon yellow mustard 1 ½ teaspoon Worcestershire sauce ¾ teaspoon smoked paprika ¾ teaspoon ground ancho chile pepper ½ teaspoon kosher salt ½ teaspoon dried oregano, crushed ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon ground cinnamon ⅛ teaspoon ground black pepper Directions 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. 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 (145ºF). Remove steaks from grill; let rest 5 minutes. Slice crosswise 1/8-inch thick slices. Serve with Chimichurri Sauce or Mole BBQ Sauce. Chimichurri Sauce 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. Mole BBQ Sauce 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. 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. Make ahead: Chill sauce up to 1 week. Bring to room temperature before serving. Rate it Print Nutrition Facts (per serving) 386 Calories 23g Fat 6g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 386 % Daily Value * Total Fat 23g 29% Saturated Fat 7g 35% Cholesterol 111mg 37% Sodium 741mg 32% Total Carbohydrate 6g 2% Total Sugars 2g Protein 37g Vitamin C 33.2mg 166% Calcium 77mg 6% Iron 3.8mg 21% Potassium 690mg 15% Folate, total 43.8mcg Vitamin B-12 1.9mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.