Grilled Eye of Round Steak with Zesty Chimichurri Sauce

1Preheat your grill to medium-high heat.

2In a small bowl, mix together garlic powder (1 tablespoon), onion powder (1 tablespoon), smoked paprika (1 tablespoon), cumin (1 teaspoon), salt (1 teaspoon), and black pepper (1 teaspoon) to create a dry rub.

3Rub the spice mixture evenly over the eye of round steak (2 pounds), ensuring it is well coated. Let it sit at room temperature for about 30 minutes to absorb the flavors.

4While the steak is resting, prepare the chimichurri sauce. In a medium bowl, combine the chopped parsley, cilantro, minced garlic (4 cloves), red pepper flakes (1 teaspoon), salt (½ teaspoon), and black pepper (½ teaspoon).

5Slowly whisk in the olive oil (¼ cup) and red wine vinegar (¼ cup) until well combined. Adjust seasoning to taste and set aside.

6Once the grill is hot, place the seasoned steak on the grill. Cook for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness.

7Remove the steak from the grill and let it rest for 10 minutes before slicing. This allows the juices to redistribute for a more tender steak.

8Slice the steak against the grain into thin strips and serve with a generous drizzle of chimichurri sauce on top.