Spicy Spanish Flank Steak with Spikerspice Chimichurri Sauce

by Chrissy


Today we introduce you to a new flavor that is sweeping So Cal and will be soon sweeping the nation.

Spikerspice is a spice that is suitable for every type of dish. Just ask our good friend Brent, himself, who is the spice master and co-founder.



About a month ago, Brent and I (Spikerspice + Food Made Fresh) teamed up to cater a huge event at the Coachella Music Festival and this marinated Spanish Flank Steak with Chimichurri Sauce was wrapped in a tortilla and served to the masses. When people started coming back for seconds and thirds, we knew we were doing something right!

Boomchella Booth copy

The marinade is fully of flavor and spice and everything nice. You can definitely enjoy it on it’s own, but the garlicky and tangy chimichurri sauce tends to round out the spice from the marinade and add a kick of it’s own, so really, you need to try them together, in perfect unison.


You can slice the meat thinly and serve in flour tortillas for tacos, topped with crispy romaine, shredded sharp cheddar cheese and freshly made chimichurri. Or you can just as easily enjoy, as is with a side of garlic roasted green beans for a high-protein, low-carb lunch or dinner!


You can also enjoy as left-overs, stuffed in a quesadilla and drizzled with chimichurri and hot sauce, or even diced and throw in scrambled eggs to enjoy for a breakfast of the champions!

Since we love this goes-good-on-errrrrything spice, we want to give one away to our lovely readers!

Seriously, so many options, you basically have to go make a purchase or leave the necessary comments below to enter the giveaway and cross your fingers, hoping to win!


You have 3 chances to win a pouch of Spikerspice! Here’s how:

1. Leave us a comment telling us what you would like to try Spikerspice on first! (meats, dressings, sauces, veggies…you  name it!)

2. Leave a separate comment telling us you follow us on Facebook and/or Twitter

3. Leave a separate comment telling us you follow Spikerspice Organics on Facebook and/or Twitter

We will select a winner on Friday,  May 23rd! Winner will be notified by email.


If you don’t happen to win, Spikerspice is sold online and shipped within the US, so be sure to grab yourself and a friend some of this flavor!

With every purchase, comes a seasonal online booklet of recipes, so you can get cooking right away, even if you aren’t a seasoned home-cook.


Spicy Spanish Flank Steak with Spikerspice Chimichurri Sauce

Serves about 6-8 people (3-4 lbs meat)


For the Chimichurri (yields about 1 cup):

1 cup parsley

1.5 cups cilantro

3 cloves garlic

2 tablespoons Spikerspice

2 1/2 tablespoon onion powder

1/4 teaspoon sea salt

2 tablespoon apple cider vinegar

1 teaspoon Sriracha or other hot sauce

1 1/2 tablespoons lemon juice

1 tablespoon Lime juice

1/2 cup grape seed oil


Spanish Beef Marinade (yields enough for 4 lbs meat)

3 tablespoons Spikerspice

6 cloves of garlic

2 tablespoons chipotle in adobo OR 1 Tablespoon chipotle powder

1 tablespoon chile powder

1/4 cup garlic chili paste

1/2 cup apple cider vinegar

1/2 cup grape seed oil OR olive oil

3/4 teaspoon sea salt, or to taste

3-4 lbs Flank Steak, trimmed of visible fat



Blend Spikerspice, garlic, chipotle, chile powder, garlic chili paste, apple cider vinegar, oil and salt, until fully combined and smooth in texture. Rub on both sides of Flank Steak(s) and for best results, let marinate for 24 hours, in the fridge, sealed in a Ziploc bag.

Make the Chimichurri sauce by combining all ingredients and blend well until resembles a pesto-like consistency, scraping down the sides as needed. This can be made ahead of time, along with the marinade, and excess stores in the fridge for up to 2 weeks in a sealed container.

For the steak, grill on high heat for 5-6 minutes on each side, or until heated through to desired doneness. Thicker pieces of steak may take a little longer, but don’t over cook!

Let sit for 5-10 minutes before cutting into meat. Slice against the grain, in thin slices and enjoy in a warm flour tortilla with shredded romaine and sharp cheddar cheese, topped with Spikerspice Chimichurri sauce, or serve meat with chimichurri sauce along with a side of garlic roasted green beans for a tasty low-carb option!


From the Little Yellow Kitchen,


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5 Comments to “Spicy Spanish Flank Steak with Spikerspice Chimichurri Sauce”

  1. Oh! We’re so totally trying Spikerspice on beef, most likely tri-tip or similar! The rub looks so good in your pictures!

  2. I follow you on facebook and twitter (oh_soyummy)

  3. I would use it on a flank steak first!

  4. Following on Twitter @Distracteddebra!

  5. I follow Spikerspice Organics on twitter @Distracteddebra!