Dry rub steak with chimichurri sauce
PREP TIME 15 mins, plus, minimum 1 hr resting, COOK TIME 8–20 mins, plus resting
1 flank or skirt steak, about 1 1⁄2 lb (675g)
For the dry rub:
1 tbsp light brown sugar
1 tbsp thyme leaves
1⁄2 tsp dried mustard powder
1⁄4 tsp garlic salt
1⁄4 tsp smoked paprika or ancho chile powder
freshly ground black pepper
For the chimichurri sauce:
6 tbsp olive oil, plus extra for brushing
1 1⁄2 tbsp red wine vinegar
1 tbsp lemon juice
handful of flat-leaf parsley leaves, about 1 tbsp
2 tbsp chopped cilantro leaves
1 tbsp chopped oregano leaves
2 garlic cloves, chopped
1 tsp dried red chile flakes
salt and freshly ground black pepper
1 In the small bowl of a food processor, grind all the ingredients for the dry rub together to form a fine powder.
2 Place the steak on a large piece of plastic wrap and rub half of the mixture into each side. Wrap it tightly in the plastic wrap and chill for at least 1 hour.
3 Place all the ingredients for the chimichurri sauce in a blender, or the small bowl of a food processor, and process to a thick, emulsified green sauce. Place in a serving bowl, cover in plastic wrap, and chill for at least 1 hour, to allow the flavors to develop.
4 When you are ready to cook, take the steak and the sauce out of the fridge and allow them to come to room temperature. Brush the steak with a little oil, and grill for 4–10 minutes on each side, depending on how you like your meat. For rare, allow 4–6 minutes on each side; for medium, 6–8 minutes; and for well done, 8–10 minutes.
5 Remove from the heat and allow the meat to rest, covered lightly in foil, for at least 10 minutes before slicing and serving with the chimichurri sauce.
|Dry rub steak with chimichurri sauce|