Skirt steak dresses up with spicy rub, sauce

Fans of all-American cooking can travel the countryside through The American Cookbook, A Fresh Take on Classic Recipes by Elena Rosemond-Hoerr and Caroline Bretherton ($25, hardcover, DK Publishing).

The book features more than 150 recipes for American classics, as well as lively color photography to accompany them.

Try out this easy recipe for grilled steak that gets a punch of flavor from a dry rub and a colorful chimichurri sauce.

Dry-Rubbed Steak With Chimichurri Sauce

For the rub:

1 tablespoon light brown sugar

1 tablespoon thyme leaves

½ teaspoon mustard powder

¼ teaspoon garlic salt

¼ teaspoon smoked paprika

Ground black pepper

1½ pounds flank or skirt steak

For the chimichurri sauce:

6 tablespoons olive oil, plus more for brushing

1½ tablespoons red wine vinegar

1 tablespoon lemon juice

Handful of flat-leaf parsley

2 tablespoons chopped cilantro

1 teaspoon chopped oregano

2 garlic cloves, chopped

1 teaspoon crushed red pepper flakes

Salt

In a mini food processor combine the sugar, thyme, mustard, garlic salt, paprika and black pepper and process to a fine powder.

Place the steak on a large piece of plastic wrap and rub half of the mixture into each side.

Wrap it tightly in the plastic wrap and chill for at least 1 hour.

In a blender, combine the olive oil, vinegar, lemon juice, parsley, cilantro, oregano, garlic, red pepper, salt and pepper and process to a thick, emulsified green sauce. Place in a serving bowl, cover with plastic wrap, and chill for at least 1 hour, to allow the flavors to develop.

Heat grill. Meanwhile, let steak and sauce come to room temperature.

Brush the steak with a little oil, and grill to desired doneness, turning once. For rare, allow 4 to 6 minutes on each side; for medium, 6 to 8 minutes; and for well done, 8 to 10 minutes.

Let steak rest for at least 10 minutes before slicing and serving with the sauce.

Makes 4 servings.