Grilled Steak with Chimichurri Dry Rub

Categories: beef- main dish

Ingredients

• 1/2 cup crumbled dried oregano
• 2 Tbsp. dried parsley flakes
• 2 Tbsp. dried summer or winter savory
• 2 Tbsp. crumbled dried thyme
• 1 Tbsp. kosher salt or coarse sea salt
• 1 Tbsp. coarsely ground black pepper
• 1 Tbsp. granulated garlic
• 1 Tbsp. smoked paprika
• 2 lb. skirt steak, cut into 3 or 4 equal pieces

Directions

1. Stir together all the ingredients except steak in a small bowl. Sprinkle the rub heavily on the beef and then massage it in well.
2. Allow the seasoned meat to sit for 45 minutes at room temperature, or wrap and refrigerate overnight. Store any remaining rub in a covered container in a cool, dark pantry for up to a month.
3. Prepare the grill for direct cooking over high heat.
4. Grill the steaks over direct high heat with grill lid closed as much as possible, until cooked to your desired doneness, 3 to 4 minutes per side for medium rare. Remove from the grill and let rest for 2 to 3 minutes, then serve immediately

Email to a friend | Print this recipe | Back