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.

Prep Time:
10 mins
Grill Time:
16 mins
Stand Time:
25 mins
Total Time:
10 mins
2 1/4 lb. cooked meat


  • 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

  • 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

  • teaspoon red pepper, crushed

  • teaspoon ground black pepper

  • 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

  • teaspoon ground black pepper


  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 (145ºF).

  3. 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

  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.

Mole BBQ Sauce

  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.

    Grilled Steak with Chimichurri Sauce

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.

Nutrition Facts (per serving)

386 Calories
23g Fat
6g Carbs
37g Protein
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.

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