Dry rub steak with chimichurri sauce

How to make Dry rub steak with chimichurri sauce recipe - Crusty on the outside and juicy on the inside, this sweet, spicy steak pairs beautifully with the fresh and piquant sauce.

SERVES 4

PREP TIME 15 mins, plus, minimum 1 hr resting, COOK TIME 8–20 mins, plus resting

Ingredients:
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

Method:
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