Prepare the chimichurri sauce before cooking the steak. Store in a covered container in the refrigerator until ready to serve.

Rub each side of the flank steak with olive oil, then coat the steak with Flank Steak Dry Rub. Rub the seasoning into the meat to cover it on all sides. Sprinkle with salt and pepper.

To cook the steak on a Blackstone Griddle: Heat the griddle to high. Lay the flank steak on the hot cook top. Let it cook for 3-4 minutes then flip it over. Let it cook for 3-4 minutes on the other side until it reaches your preferred level of doneness. (See note below.)

To grill on an indoor or outdoor grill: Preheat the grill - you want it to be hot. Cook 3-4 minutes on one side, flip and cook another 4-6 minutes until it reaches your preferred level of doneness. (See note below.) Try to remove the steak from the grill a right before it reaches the desired temperature because the steak will keep cooking for a bit after you remove it from the heat.

To broil: Set a rack in the top third of your oven and preheat the broiler. Line a broiler pan with aluminum foil and spray the top with nonstick cooking spray. Broil the steak 4 to 6 minutes per side.

Sous Vide Method: Pre-heat water bath to 135°F, for medium-rare or 145°F for medium. Vacuum seal the flank steak or place it in a heavy duty Ziploc bag and squeeze out as much air as possible. Place bagged flank steak in water bath and cook for 2 hours.

No mater which cooking method you choose, let the cooked steak rest for 5 minutes on a cutting board to let the juices settle.

Slice the steak as thinly as possible across the natural grain of the meat, and serve with Chimichurri Sauce.