Ingredients
- 1 tablespoon ground mustard
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1/2 teaspoon cayenne
- 1/4 teaspoon allspice
- 3 pounds flank steak
- Chimichurri Sauce, recipe follows
Directions
Preheat a grill pan over high heat for 3 to 4 minutes.
Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing. Serve with Chimichurri Sauce.
Per Serving (steak only - does not included sauce): Calories: 329; Total Fat: 12.5 grams; Saturated Fat: 5 grams; Protein: 49 grams; Total carbohydrates: 1 gram; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 141 milligrams; Sodium: 606 milligrams
Chimichurri:
- 1 bunch parsley, leaves finely chopped
- 1 bunch cilantro, leaves finely chopped
- 3 tablespoons capers, finely chopped
- 2 garlic cloves, minced
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/2 cup olive oil
Put the parsley, cilantro, capers and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend.
Yield: 1 cup
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 10 reviews
By sobaycarol
Redondo Beach, CA
on August 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was awesome. I didn't have dry mustard so I subbed Dijon with the rest of the ingredients. OMG it rocked. Served with farm fresh sweet bbq'd corn. My neighbor called and said she had a lot of mussels in wine left over so this surf and turf dinner was out of this world. The chimmichuri will be added to a little mayo for a sandwich spread. AWESOME.
By ktsummer_5703007
anytown, CT
on May 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've been making this several times a summer for years. It's our go-to anytime company comes in grilling season. The chimichurri goes on everything, and even though the recipe makes quite a lot, it never lasts more than a couple days.
Agree with the advice to lessen the salt. The capers are plenty salty on their own in the sauce.
By 1gardenmom
nashville, TN
on January 05, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I followed the suggestion to lesson the salt (i used a teaspoon or so. I also let my steak sit with the dry rub for a couple hours. This is a great flank steak - spicy, complex flavor, cooled by the sauce. I used lemon juice as well as the lemon rind in the sauce. I served it with a baby greens, blackberry and goat cheese salad with a sweetened balsamic vinaigrette. The sweet salad with the spicy hot steak and sour sauce was perfect. This iwould be a good steak to do for a crowd. I have made this twice in a month and everybody ( including the teenagers loves it. A keeper!
Read all 10 reviews