Mix the parsley, cilantro, red pepper, red chili flakes, minced garlic, olive oil, red wine vinegar, and a pinch of salt and pepper together in a bowl. Let the chimichurri sit for at least 15–20 minutes so the flavors can come together. Adjust vinegar, salt, and pepper to taste.
Mix the kosher salt, black pepper, garlic powder, onion powder, and paprika together to create a dry rub. Coat the flank steak heavily and evenly on all sides, pressing the seasoning into the meat. Let it sit for 20–30 minutes before grilling.
Heat the grill until very hot. Sear the seasoned flank steak over high heat for about 4–6 minutes per side, depending on thickness and desired doneness. Aim for about 130–135°F for medium-rare.
Remove from the grill and let the steak rest for 10–15 minutes. Slice thinly against the grain.
In a large bowl, toss together the grilled corn, halved cherry tomatoes, chopped cucumber, thinly sliced red onion, and the sliced grilled flank steak. Drizzle generously with the chimichurri vinaigrette and toss everything together. Taste and adjust seasoning as needed.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →