Smoky Brown Sugar Grilled Flank Steak with Charred Scallion Chimichurri

In a small bowl, whisk together brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper to form a dry rub.

Pat the flank steak dry with paper towels, then rub it all over with 1 tbsp olive oil followed by the spice mix. Let it sit at room temperature for 30 minutes to draw out moisture and form a tacky surface.

Preheat the grill to high heat (about 500°F / 260°C), keeping one zone slightly cooler for indirect cooking.

Toss whole scallions with 1 tbsp olive oil and a pinch of salt. Grill them for 2-3 minutes per side, until deeply charred and softened, then transfer to a cutting board.

Place the flank steak over the hottest zone and sear for 4-5 minutes per side, until a dark, caramelized crust forms and the internal temperature reads 130°F / 54°C for medium-rare.

Transfer the steak to a board, tent loosely with foil, and rest for 10 minutes to let the juices redistribute.

Finely chop the charred scallions and combine in a bowl with parsley, minced garlic, red wine vinegar, red pepper flakes, and remaining olive oil. Season with salt to taste and stir until it emulsifies into a loose, spoonable sauce.

Slice the flank steak thinly against the grain at a 45-degree angle. Arrange on a platter and spoon the charred scallion chimichurri generously over top.