1 flank or skirt steak, about 1½ pounds
For the dry rub:
1 tablespoon light brown sugar
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1 tablespoon thyme leaves
½ teaspoon dried mustard powder
¼ teaspoon garlic salt
¼ teaspoon smoked paprika or ancho chili powder
Freshly ground black pepper
For the chimichurri sauce:
6 tablespoons olive oil, plus more for brushing
1½ tablespoons red wine vinegar
1 tablespoon lemon juice
Handful of flat-leaf parsley leaves, about 1 tablespoon
2 tablespoons chopped cilantro leaves
1 tablespoon chopped oregano leaves
2 garlic cloves, chopped
1 teaspoon dried red chili flakes
Salt and freshly ground black pepper
1. In the small bowl of a food processor, grind all of 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 an 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 with plastic wrap, and chill for at least an 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 four to 10 minutes on each side, depending on how you like your meat. For rare, allow four to six minutes on each side; for medium, six to eight minutes; and for well done, eight to 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.
— Adapted by Lisa Abraham, the Akron Beacon Journal, from “The American Cookbook, A Fresh Take on Classic Recipes” ($25, hardcover, DK Publishing) by Elena Rosemond-Hoerr and Caroline Bretherton.