Linda Grasso - This is my absolute favorite grilled meat dish in the summer. The meat has a slightly sweet, peppery, smoked flavor thanks to the smoked paprika, brown sugar, and grilling. And the bright green chimichurri sauce gives the dish an incredible fresh blast of herb flavor. It's also a very pretty dish on the plate. I've never served this as a dinner party main course when someone hasn't asked for the recipe. Toss it on a plate with a crisp summer salad and you'll enjoy the incredible flavors of summer all at once!
2 tablespoons dark brown sugar
1 tablespoon sweet smoked paprika
1 tablespoon coarse kosher salt
1 1/2 teaspoons chipotle powder or ancho chile powder
1 teaspoon ground black pepper
3/4 cup olive oil
3 tablespoons sherry wine vinegar or red wine vinegar
3 tablespoons fresh lemon juice
3 garlic cloves, peeled
2 medium shallots, peeled and quartered
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
3 cups (packed) stemmed fresh parsley
3 cups (packed) stemmed fresh cilantro
3 cups (packed) stemmed fresh mint
3 1/2 lb flank steak or tri-tip
2 tablespoons olive oil
Spice Rub: Combine all ingredients in a small bowl. Can be made 2 days ahead. Store airtight at room temperature.
Chimichurri Sauce: Combine first 8 ingredients in blender, blend until almost smooth. Add 1/4 parlsey, 1/4 of cilantro, 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
Flank Steak: Let beef stand at room temperature for 1 hour. Prepare barbeque (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of the mixture. Place beef on grill; sear for 2 minutes on each side. Reduce heat to medium-high, turning occasionally to prevent burning, about 20 minutes. Best when meat is medium rare. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with a drizzle of chimichurri sauce.
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