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Ingredients

• For the Steak Rub:
• 1 tablespoon brown sugar
• ½ teaspoon ground cumin
• 2 teaspoons coarse kosher salt
• ½ teaspoon ground black pepper
• For the Chimichurri Sauce:
• 1/3 cup olive oil
• 3 Tablespoons 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 dried crushed red pepper
• 3 cups (packed) stemmed fresh parsley
• 2 cups (packed) stemmed fresh cilantro
• For the Steak:
• 1 ½ lbs. flank steak
• 2 tablespoons olive oil

Instructions

1. For Spice Rub: Combine all ingredients in a small bowl.
2. *Can be made 2 days ahead; store airtight at room temperature.
3. For Chimichurri Sauce: Combine first 8 ingredients in a blender and blend until almost smooth. Add 1/2 of parsley and 1/2 of cilantro; blend until incorporated. Add remaining herbs, pureeing until almost smooth after each addition.
4. *Can be made up to 3 hours ahead.
5. For Flank Steak: Let steak stand at room temperature 45 minutes. Prepare charcoal or gas grill for high heat.
6. Pat steak dry with paper towels; brush with oil. Sprinkle both sides of the steak with the spice rub using all of mixture. Place steak on grill; sear 4-5 minutes on each side for medium rare. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice steak against the grain and at a slight diagonal.
7. Serve with Chimichurri sauce.

Notes