Gear up for grilling season

Grilled flank steak with chimichurri sauce: a great way to add some flavor to your table all summer long

By: Mandy Ashcraft
Photo by: Dustin Ashcraft

It’s grilling season in South Texas, and the perfect time of year for this simple Argentinian-inspired dish to add color and flavor to your table. Flank steak, which can be easily interchanged with skirt steak, is an inexpensive cut of beef with great flavor, but this dry rub will work great with whatever protein you desire. Chimichurri is a sauce that can be made with a variety of fresh herbs, and this one is predominately parsley, basil and green onion. The citrusy freshness of the sauce, combined with the sweet-hot grilled flavor of the beef will surely satisfy on a beautiful summer night.


Dry rub:
2 teaspoons chili powder
2 teaspoons brown sugar
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound flank steak

1 cup fresh parsley
1/3 cup fresh oregano
1/3 cup fresh basil
1/3 cup chopped green onion
3 cloves garlic
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 cup olive oil
2 teaspoons red wine vinegar
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper


1/ Heat your grill to high and oil the grates.

2/ Combine ingredients for dry rub in a bowl. Lay steak flat and drizzle with olive oil, using your fingers or a brush to spread oil evenly. Flip steak and do the same. Rub half of the dry rub into one side of the steak, massaging it in with your fingers, and the same for the other side. Set aside.

3/ Place all of the ingredients for the chimichurri sauce into a food processor or blender. Process until you have a thick sauce. You want it to have texture, not to be a smooth, creamy sauce. Set sauce aside.

4/ Place your steak on the hot grill for approximately 5 minutes per side, depending on desired doneness.

5/ Serve steak sliced, topped with chimichurri sauce.


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