Smoky Sweet Dry Rub Flank Steak with Spicy Chimichurri: The Ultimate Flavor Experience

In the quest for truly spectacular home-cooked meals, few dishes deliver as much bold flavor with as little fuss as this Smoky Sweet Dry Rub Flank Steak with Spicy Chimichurri. Forget complicated techniques or hours spent in the kitchen; this recipe is designed to impress your taste buds while keeping your precious time in mind. Whether you’re a seasoned grill master or a novice cook, prepare to elevate your weeknight dinners or weekend gatherings with a dish that perfectly balances smoky, sweet, and spicy notes.

Life can be incredibly busy, and sometimes the thought of cooking a gourmet meal after a long day feels utterly daunting. We’ve all been there – staring blankly at a recipe, wishing dinner could magically appear. This is precisely why having a few reliable, show-stopping recipes in your repertoire is essential. This flank steak, infused with a custom smoky-sweet dry rub and topped with a vibrant, zesty chimichurri, is one such recipe. It’s not just a meal; it’s an adventure for your palate, promising an explosion of flavors in every bite. And the best part? Much of the prep can be done ahead of time, ensuring a delicious, stress-free cooking experience.

Why Flank Steak is Perfect for This Recipe

Flank steak is a fantastic cut of beef known for its rich, beefy flavor and lean texture. While it can be a bit tougher than other cuts if not prepared correctly, its affordability and ability to absorb marinades make it an ideal choice for this dry rub and chimichurri pairing. When sliced against the grain, flank steak becomes incredibly tender, making each bite a delight. It’s a versatile cut that cooks quickly, whether on a hot grill or a cast-iron grill pan, making it perfect for those evenings when time is of the essence but flavor is non-negotiable. This cut also takes beautifully to high heat, developing a delicious char and juicy interior.

Crafting the Perfect Smoky Sweet Dry Rub

The foundation of this incredible dish begins with a simple yet powerful dry rub. This isn’t just any seasoning; it’s a carefully balanced blend designed to enhance the natural richness of the flank steak and create a caramelized crust when seared. The beauty of a dry rub lies in its ability to penetrate the meat, infusing it with deep, complex flavors without requiring a liquid marinade. Our smoky-sweet dry rub combines the earthy notes of garlic and onion powder, the vibrant color and subtle heat of paprika, with a touch of brown sugar for that irresistible sweetness and a beautiful char.

Ingredients for the Dry Rub:

**Garlic Powder:** Adds a savory, aromatic depth that complements beef wonderfully.
**Onion Powder:** Complements the garlic with another layer of essential savory flavor.
**Paprika:** Provides a beautiful reddish hue, a hint of smokiness (especially if using smoked paprika), and a mild, peppery warmth.
**Salt & Pepper:** These fundamental seasonings are crucial for bringing out the meat’s natural taste and forming a flavorful crust.
**Brown Sugar:** This is the secret weapon! It contributes to the “sweet” in smoky-sweet, helping to create a delicious caramelized crust during cooking and balancing the savory elements. It also aids in tenderizing the meat.

When applying the dry rub, be generous and ensure every surface of the flank steak is evenly coated. Really massage the rub into the meat, ensuring full coverage. Once coated, place the steak in a Ziploc bag or a shallow dish, cover, and let it rest in the refrigerator for at least 3 hours. For optimal flavor penetration and maximum tenderness, marinating overnight is ideal. This extended period allows the flavors to truly meld and work their magic on the meat fibers.

The Star of the Show: Spicy Chimichurri Sauce

While the dry-rubbed flank steak is undeniably delicious on its own, it truly transforms into an extraordinary culinary experience when paired with a fresh, spicy chimichurri. Chimichurri, a vibrant green sauce originating from Argentina and Uruguay, is traditionally served with grilled meats. It’s celebrated for its bright, herbaceous, and tangy profile, often with a kick of spice that cuts through the richness of the steak, offering a refreshing contrast that makes every bite an adventure.

I’ve made it my mission to master versatile sauces, and this chimichurri is a shining example of that dedication. Sauces, often underestimated, have the power to elevate a simple dish to gourmet status with minimal effort. This particular chimichurri is incredibly easy to whip up and can be stored in your refrigerator for days, ready to rescue you on those nights when you’re too exhausted for elaborate cooking. Just grill your protein of choice – be it chicken, steak, or shrimp – and spoon over this magical green elixir. Voila! An instantly flavorful and satisfying meal awaits.

Key Components of Our Spicy Chimichurri:

**Fresh Parsley & Cilantro:** These fresh herbs form the aromatic base of the sauce, providing vibrant, earthy notes. Using both adds depth and complexity to the flavor profile.
**Garlic:** Adds a pungent, aromatic punch that is crucial for authentic chimichurri. Don’t be shy with the garlic – it’s a cornerstone flavor.
**Red Pepper Flakes:** This is where the “spicy” element comes in! Adjust the amount to your personal heat preference, from a subtle warmth to a fiery kick.
**Red Wine Vinegar & Fresh Lemon Juice:** These essential acids are vital for balancing the flavors, providing tanginess, and brightening the sauce. They cut through the richness of the steak beautifully.
**Olive Oil:** The emulsifier that brings everything together, creating a smooth, rich sauce while extracting and distributing the flavors of the herbs and spices.
**Salt & Pepper:** To season and enhance all the other flavors, ensuring the sauce is perfectly balanced.

Making chimichurri is surprisingly simple and quick. Just toss all the ingredients (except the olive oil) into the bowl of a food processor. Turn the food processor on and, while it’s running, slowly drizzle in the olive oil through the opening of the lid. Process until the mixture is well combined and has a beautifully chunky, pesto-like consistency, typically around 30-45 seconds. Remove the sauce from the processor and transfer it to an airtight container. It will keep well in the refrigerator for up to a week, making it a fantastic make-ahead component for various meals.

Cooking Your Flank Steak to Perfection

Once your flank steak has had ample time to marinate with the dry rub and your chimichurri is ready, cooking the steak is the final, quick step. Flank steak benefits greatly from high-heat, fast cooking methods that create a beautiful sear on the outside while keeping the inside juicy. A hot grill is ideal for imparting smoky notes, but a well-seasoned cast-iron grill pan will work wonders indoors, creating those enticing grill marks.

Preheat your chosen cooking surface over medium-high heat until it’s smoking hot. Ensure the grill grates or pan surface is clean and lightly oiled to prevent sticking. Carefully remove the marinated flank steak from its container, allowing any excess rub to remain. Place the steak on the hot grill or grill pan. Cook on each side for approximately 2-3 minutes for a perfect medium-rare to medium doneness. Remember, flank steak is a relatively thin cut, so it cooks quickly! Avoid the temptation to overcook it, as this can lead to a tough and dry result.

After cooking, the most crucial step for a tender steak is to let it rest. Transfer the cooked steak to a clean cutting board, cover loosely with aluminum foil, and allow it to rest for at least 10 minutes. This resting period is vital as it allows the internal juices, which have concentrated at the center during cooking, to redistribute throughout the meat. The result is a more succulent, tender, and flavorful steak. Finally, and perhaps most importantly, slice the steak thinly against the grain. The “grain” refers to the visible muscle fibers; slicing perpendicular to them shortens these fibers, making the meat much easier and more pleasant to chew. Serve immediately with generous dollops of your homemade spicy chimichurri.

Full Recipe: Smoky Sweet Dry Rub Flank Steak with Spicy Chimichurri

Smoky Sweet Dry Rub Flank Steak with Spicy Chimichurri

This smoky sweet dry rub packs the steak with flavor and is the perfect compliment to the spicy chimichurri sauce.

Prep Time:
3 hrs 15 mins

Cook Time:
10 mins

Total Time:
3 hrs 25 mins

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Ingredients

Steak

2 lb flank steak
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
1/4 Tbsp paprika
1/2 Tbsp salt
1/2 Tbsp pepper
1/2 Tbsp brown sugar

Chimichurri

1 cup fresh parsley
1 cup fresh cilantro
4 cloves garlic chopped
1/2 tsp salt
1 tsp pepper
2 tsp red pepper flakes
1 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1/3 cup olive oil

Instructions

In a small bowl, combine all the spices for the dry rub (garlic powder, onion powder, paprika, salt, pepper, brown sugar). Pat the flank steak dry with paper towels. Generously cover the flank steak on all sides evenly with the dry rub. Place the seasoned steak in a Ziploc bag or a shallow dish, cover, and marinade in the refrigerator for at least 3 hours, but for optimal flavor and tenderness, marinating overnight is ideal!
To prepare the chimichurri sauce, add the fresh parsley, fresh cilantro, chopped garlic, salt, pepper, red pepper flakes, red wine vinegar, and fresh lemon juice to the bowl of a food processor. Turn the food processor on and, while it’s running, slowly add in the olive oil through the opening of the food processor lid. Process until the mixture is well combined and has a slightly chunky, pesto-like consistency, approximately 30-45 seconds. Remove from processor and transfer to an airtight container. Store in the refrigerator until ready to serve. This can be made a day or two in advance.
When you are ready to cook the steak, preheat your grill or a cast-iron grill pan over medium-high heat. Ensure the surface is very hot before adding the meat. Carefully remove the flank steak from the bag and discard any excess marinade. Add the steak to the hot grill or grill pan. Cook on each side for approximately 2-3 minutes for medium-rare to medium doneness. Cooking times may vary based on steak thickness and desired doneness. Use a meat thermometer if unsure; for medium-rare, aim for 130-135°F (54-57°C).
Once cooked to your preference, remove the steak from the grill to a clean cutting board. Cover it loosely with aluminum foil and allow it to rest for at least 10 minutes. This critical step allows the juices to redistribute, ensuring a more tender and juicy steak. Finally, slice the steak thinly against the grain to maximize tenderness. Serve immediately, topped with generous spoonfuls of the spicy chimichurri. Enjoy this flavorful and easy dinner!

Category:
Main Dish

Tips for Success and Variations

Achieving Optimal Tenderness:

**Marinating Time:** Don’t skimp on the marinating time for the dry rub. The salt and sugar in the rub help break down the meat fibers and infuse flavor, contributing significantly to tenderness.
**High Heat, Quick Cook:** Flank steak thrives on high heat and fast cooking. This method ensures a beautiful, flavorful crust on the outside without overcooking and drying out the interior.
**Resting is Crucial:** Always rest your steak after cooking. This allows the internal juices to redistribute throughout the meat, preventing them from spilling out when you slice and keeping the meat moist and tender.
**Slice Against the Grain:** This is perhaps the most important tip for flank steak. The “grain” refers to the visible long muscle fibers; slicing perpendicularly to these fibers shortens them, making the meat much easier and more pleasant to chew.

Serving Suggestions:

This flavorful flank steak and chimichurri combo pairs wonderfully with a variety of side dishes. Consider serving it with:

Crispy roasted potatoes or golden sweet potato fries for a hearty complement.
A simple green salad with a light vinaigrette to add freshness and balance the rich flavors.
Grilled asparagus, corn on the cob, or a medley of seasonal roasted vegetables for added nutrition and texture.
Cilantro-lime rice or quinoa for a complete and satisfying meal.
Warm, crusty bread to sop up any extra, irresistible chimichurri sauce.

Chimichurri Beyond Steak:

Don’t limit your chimichurri enjoyment to just flank steak! This versatile, vibrant sauce is excellent on a wide range of dishes, transforming them with its fresh, spicy, and tangy profile:

Grilled chicken breasts or thighs, adding an incredible burst of flavor to poultry.
Pan-seared shrimp or salmon, for a light yet incredibly flavorful seafood option.
Roasted vegetables like broccoli, cauliflower, or bell peppers, turning simple veggies into a gourmet side.
As a vibrant sandwich or wrap spread, elevating your everyday lunch.
Mixed into scrambled eggs or drizzled over avocado toast for a zesty and unique breakfast.

Why This Recipe Will Become a Family Favorite

This Smoky Sweet Dry Rub Flank Steak with Spicy Chimichurri isn’t just a meal; it’s a testament to how simple ingredients, when thoughtfully combined, can create an extraordinary dining experience. The dry rub provides a deep, savory base with irresistible hints of sweetness and smoke, while the chimichurri bursts with fresh herbs, pungent garlic, and a delightful spicy kick. The contrast and complementary nature of these two elements make every bite complex, exciting, and utterly delicious.

Moreover, its ease of preparation makes it incredibly appealing for any home cook. The bulk of the work – marinating the steak and preparing the vibrant sauce – can be done hours, or even a day, in advance. This strategic prep minimizes stress and leaves you with a quick cooking time when you’re ready to eat, maximizing enjoyment. It’s the perfect solution for those busy weeknights when you crave something special but are short on time, or for effortlessly entertaining guests without being stuck in the kitchen. Give this flank steak with spicy chimichurri recipe a try, and prepare to add a new, unforgettable staple to your culinary repertoire!