Coffee-Rubbed Grilled Flank Steak with Chimichurri

How to Make Coffee-Rubbed Grilled Flank Steak with Chimichurri

1. 1

   Step 1: Make the coffee rub and season the steak

   In a small bowl combine the ground coffee, brown sugar, smoked paprika, kosher salt and black pepper. Add 1 tablespoon of the olive oil and stir to form a paste; rub the mixture evenly over both sides of the flank steak, pressing it into the meat. Let the seasoned steak rest at room temperature 20–30 minutes (or refrigerate, covered, up to overnight) so the rub adheres and flavors penetrate.

   For this step

   • 2 tbspfinely ground coffee
   • 1 tbsplight brown sugar
   • 1 tspsmoked paprika
   • 1 1/2 tspkosher salt
   • 1 tspfreshly ground black pepper
   • 1 1/2 lbflank steak
   
2. 2

   Step 2: Prepare the chimichurri

   While the steak rests, finely chop the parsley and mince the garlic, or pulse briefly in a food processor for a looser sauce. In a bowl combine the parsley, garlic and red wine vinegar, then whisk in the remaining 1 tablespoon olive oil and a pinch of salt and freshly ground black pepper to taste. Taste and adjust acidity or oiliness; chimichurri should be bright and slightly tangy to cut the richness of the beef.

   For this step

   • 1 cupflat-leaf parsley (packed)
   • 3 clovesgarlic cloves
   • 2 tbspred wine vinegar
   
3. 3

   Step 3: Grill the steak

   Preheat a grill to medium-high (about 475–500°F / 245–260°C) and oil the grates. Sear the flank steak 4–6 minutes per side with the lid down for medium-rare (internal temperature 125–130°F / 52–54°C), or longer for desired doneness; use an instant-read thermometer for accuracy. For crosshatch grill marks, rotate the steak 45° halfway through each side’s cook time.
   
4. 4

   Step 4: Rest, slice and serve with chimichurri

   Transfer the steak to a cutting board and tent loosely with foil; rest 8–10 minutes so juices redistribute. Slice thinly across the grain into 1/4-inch slices and arrange on a platter, spooning chimichurri over the top or serving it on the side. Serve warm with extra chimichurri for guests to add as desired.

1. In a small bowl combine the ground coffee, brown sugar, smoked paprika, kosher salt and black pepper. Add 1 tablespoon of the olive oil and stir to form a paste; rub the mixture evenly over both sides of the flank steak, pressing it into the meat. Let the seasoned steak rest at room temperature 20–30 minutes (or refrigerate, covered, up to overnight) so the rub adheres and flavors penetrate.
2. While the steak rests, finely chop the parsley and mince the garlic, or pulse briefly in a food processor for a looser sauce. In a bowl combine the parsley, garlic and red wine vinegar, then whisk in the remaining 1 tablespoon olive oil and a pinch of salt and freshly ground black pepper to taste. Taste and adjust acidity or oiliness; chimichurri should be bright and slightly tangy to cut the richness of the beef.
3. Preheat a grill to medium-high (about 475–500°F / 245–260°C) and oil the grates. Sear the flank steak 4–6 minutes per side with the lid down for medium-rare (internal temperature 125–130°F / 52–54°C), or longer for desired doneness; use an instant-read thermometer for accuracy. For crosshatch grill marks, rotate the steak 45° halfway through each side’s cook time.
4. Transfer the steak to a cutting board and tent loosely with foil; rest 8–10 minutes so juices redistribute. Slice thinly across the grain into 1/4-inch slices and arrange on a platter, spooning chimichurri over the top or serving it on the side. Serve warm with extra chimichurri for guests to add as desired.