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  • Southern Cast Iron

    Make Tonight Steak Night

    Nov 26, 2019 5 minutes
    PHOTOGRAPHY BY WILLIAM DICKEY
    RECIPE DEVELOPMENT BY
    TRICIA MANZANERO
    FOOD STYLING BY
    ERIN MERHAR
    STYLING BY
    COURTNI BODIFORD

    GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE

    Makes 6 to 8 servings

    Pile this flavorful flank steak onto your favorite tortillas and top with Chimichurri Sauce, thinly sliced radish, sliced avocado, and crumbled queso fresco for delicious tacos.

    1½ pounds flank steak
    2 tablespoons firmly packed light brown sugar
    1 tablespoon chili powder
    1 tablespoon garlic powder
    2 teaspoons kosher salt
    1½ teaspoons ground black pepper
    1 teaspoon dry mustard
    1 teaspoon ground cumin
    Chimichurri Sauce (recipe follows)

    1. Let steak stand at room temperature for 30 minutes.

    In a small bowl, stir together brown sugar, chili powder, garlic powder, salt, pepper, mustard, and cumin. Generously sprinkle mixture all over steak; let stand 15 minutes more.

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