1 teaspoon granulated garlic
½ teaspoon smoked paprika
½ teaspoon whole cumin
1 flank steak, 1½ to 2 pounds and about ¾ inch thick
2 cups lightly packed chopped curly parsley
3-5 cloves of garlic
1 teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon chili pepper flakes
2 tablespoons shallot or onion, minced
¾ cup of vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice
1 baguette, sliced thinly (about ½ -inch wide)
Grilling Method: Direct/Medium Heat
In a small bowl mix the rub ingredients until well combined. Set aside.
Trim the steak of any surface fat. Brush lightly with olive oil. Press the rub into both sides of the steak. Meanwhile make the Chimichurri sauce by placing all ingredients in a blender or food processor and pulse until well chopped, but not puréed.
Just before grilling, season steak with kosher salt. Place meat directly on the cooking grate over direct heat and sear. Cook for 4-6 minutes. Turn steak with a pair of tongs and sear the second side. Continue grilling until done, about 3-5 minutes.
Remove steak from grill and put on a clean platter and let rest 5-10 minutes before carving. While meat rests, slice baguette and spread with Chimichurri sauce, set aside. Cut steak across the grain into thin diagonal slices, place a slice on each piece of bread spread with the Chimichurri sauce and sprinkle with a pinch of fleur de sel. Serve warm
Flank steak should be served medium rare and cut across the grain for maximum tenderness.