How to Make the Best Flank Steak Rub Using Dry Chimichurri 

If you want a steakhouse-quality dinner without spending hours prepping, you need a game plan that relies on high-impact flavor. Flank steak is one of the best cuts for the grill or cast-iron skillet, but because it is lean and rich in beefy flavor, it demands a robust seasoning.

Forget complicated homemade spice blends with a dozen ingredients. Here is how to use a 4oz dry Disco Queen Chimichurri Seasoning & Sauce Mix to create the ultimate flank steak dry rub in under two minutes.

Why Dry Rub Chimichurri Works Wonders on Flank Steak

Traditional chimichurri is a wet sauce made of chopped parsley, garlic, oregano, vinegar, and oil. While delicious, wet ingredients can sometimes hinder a proper sear on the grill.

Using a dry chimichurri seasoning mix changes the game:

1. The Maillard Reaction: Dry herbs and garlic blend with natural meat proteins to create an incredible, savory crust when exposed to high heat.

2. Deep Penetration: The dehydrated garlic and crushed herbs draw out just enough surface moisture to bind the spices directly to the meat.

3. Zero Waste, Maximum Convenience: No chopping herbs or measuring out five different spices. A single 4oz jar sits in your pantry, ready whenever hunger strikes.

Pro Tip: Ready to upgrade your pantry right now? Grab the exact 4oz Disco Queen Chimichurri Seasoning & Sauce Mix on Amazon to stock your kitchen for your next backyard BBQ.

Step-by-Step: The Ultimate Flank Steak Dry Rub Recipe

Ingredients:

• 1.5 to 2 Lbs flank steak

• 2 tablespoons of Dry Chimichurri Seasoning Mix (4oz jar)

• 1 tablespoon high-smoke-point oil (avocado or canola oil)

• 1 teaspoon coarse sea salt

• 1/2 teaspoon cracked black pepper

Instructions:

1. Prep the Meat: Pat the flank steak completely dry with paper towels. Removing surface moisture is the secret step to getting a restaurant-quality crust.

2. Oil Binder: Rub the oil evenly across both sides of the steak. This acts as the glue for your dry rub.

3. Apply the Rub: Season the steak generously with the sea salt, black pepper, and 2 tablespoons of your dry chimichurri mix. Press the herbs firmly into the meat so they adhere.

4. Rest: Let the steak sit at room temperature for 20 to 30 minutes while your grill or cast-iron skillet heats up.

5. Cook to Perfection: Grill over high heat for about 4 to 5 minutes per side for medium-rare, or sear in a screaming-hot cast-iron skillet.

6. Slice Against the Grain: Let the steak rest for 10 minutes before slicing thinly against the grain for maximum tenderness.

Why You Need This 4oz Seasoning and Sauce Mix in Your Arsenal

A great flank steak deserves a great finish. Beyond acting as an elite dry rub, that same 4oz chimichurri blend can be mixed with olive oil and red wine or white vinegar to pour over your sliced steak right before serving, giving you a double layer of herbaceous flavor.

Ready to fire up the grill? Click below to buy the 4oz Chimichurri Sauce and Seasoning Mix on Amazon and start mastering your weekend BBQs.