Make a stop on cuisine tour with dry-rub steak

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

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

Makes 4 servings.

1 flank or skirt steak, about 1 ½ lbs.

For the dry rub:

1 tbsp. light brown sugar

1 tbsp. thyme leaves

½ tsp. dried mustard powder

¼ tsp. garlic salt

¼ tsp. smoked paprika or chile powder

Freshly ground black pepper

For the chimichurri sauce:

6 tbsp. olive oil, plus more for brushing

1 ½ tbsp. red wine vinegar

1 tbsp. lemon juice

Handful of flat-leaf parsley leaves, 1 tbsp.

2 tbsp. chopped cilantro leaves

1 tbsp. chopped oregano leaves

2 garlic cloves, chopped

1 tsp. dried red chile flakes

Salt and freshly ground black pepper

In the small bowl of a food processor, grind all of the ingredients for the dry rub together to form 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.

Place all the ingredients for the chimichurri sauce in a blender, or the small bowl of a food processor, 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.

When you are ready to cook, take the steak and the sauce out of the fridge and allow them to come to room temperature. Brush the steak with a little oil, and grill for 4 to 10 minutes on each side, depending on how you like your meat. For rare, allow 4 to 6 minutes on each side; for medium, 6 to 8 minutes; and for well done, 8 to 10 minutes.

Remove from the heat and allow the meat to rest, covered lightly in foil, for at least 10 minutes before slicing and serving with the chimichurri sauce.