Santa Maria Style BBQ Flank Steak with Chimichurri

Santa Maria Style BBQ Flank Steak with Chimichurri

Total Time: 00h 25m
Hands-on Time: 00h 25m
Makes: 4 servings

You’ll love this Santa Maria Style BBQ featuring bold black pepper and tangy citrus with herbal notes and a touch of heat, thanks to our expertly blended Santa Maria Style Dry Rub. Serve this flank steak with chimichurri. It just might be one of the best flank steak recipes you've tried.

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  • Flank Steak:
  • 1 1/2 pounds flank steak
  • 3 tablespoons Frontier Co-op® Santa Maria Style Dry Rub
  • Neutral high-heat oil
  • Chimichurri:
  • 1 shallot, finely chopped
  • 1 jalapeño, finely chopped
  • 2 garlic cloves, finely minced
  • 1/3 cup red wine vinegar
  • 1 teaspoon Frontier Co-op® Sea Salt
  • 1/2 cup cilantro, finely chopped
  • 1/3 cup parsley, finely chopped
  • 1/2 cup olive oil (extra-virgin, if preferred)


  1. Rub seasoning on both sides of steak. Lightly oil grill grates and preheat grill to medium-high.
  2. Whisk together all chimichurri ingredients, cover and refrigerate until ready to serve.
  3. Grill flank steak for about 4 minutes per side, or until steak reaches an internal temperature of 140° for medium rare. Serve with chimichurri.
  1. For maximum flavor, refrigerate flank steak for 1 to 4 hours before cooking.
  2. Brush 1 tablespoon high-heat oil on the flank steak to further help prevent sticking on the grill.