FLANK STEAK PAPRIKA
Make and share this Flank Steak Paprika recipe from Food.com.
Provided by Wicket97
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the dry rub in a small bowl.
- Massage the rub over the steaks and let sit at room temperature for 30 minutes.
- To prepare the paprika butter, melt the butter in a small saucepan over low heat, stir in the paprika and garlic and cook for 2 minutes.
- Remove from heat and stir in the vinegar or lemon juice and keep warm.
- Fire up the grill for a two-level fire, one on high heat and one on ,medium heat.
- Grill the steak over high heat for 2 1/2 to 3 minutes per side.
- Move the heat to medium heat and grill for 2 1/2 to 3 minutes per side for medium rare.
- Let the steaks sit loosely covered with foil for 5 minutes.
- Slice thinly across the grain and serve with butter dripped over the slices.
Nutrition Facts : Calories 449, Fat 35.2, SaturatedFat 19.5, Cholesterol 119.2, Sodium 1825.2, Carbohydrate 2.4, Fiber 1.3, Sugar 0.3, Protein 30.9
GRILLED FLANK STEAK WITH WORCESTERSHIRE BUTTER
Grilled steak covered in melting herb butter is a cornerstone of summer cooking. Here, both the steak and the compound butter are spiked with Worcestershire sauce, fresh thyme and garlic for an intensely brawny flavor. Then, the steak is garnished with a mix of charred tomatoes, scallions and basil, which gives everything a juicy sweetness brightened with lemon. You can use any cut of beef here; the flank steak has a deeply mineral taste and chewy texture that's at its best sliced thin. But rib-eye, skirt steak and sirloin also work; just be sure to adjust the cooking time for thinner or thicker pieces.
Provided by Melissa Clark
Categories meat, main course
Time 45m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. In a bowl or resealable bag, combine thyme, garlic, jalapeño, chives, Worcestershire sauce, sugar and lemon juice. Add meat and let marinate in the refrigerator for at least 2 hours and up to overnight.
- Prepare the Worcestershire butter: In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 2 hours before using.
- Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Grill tomatoes, or broil them on a rimmed baking pan, turning them, until charred on all sides, about 2 to 4 minutes per side. Transfer to a cutting board to cool.
- Brush off any pieces of marinade clinging to the steak, pat steak dry and coat it lightly with oil. Grill or broil steak until it reaches desired doneness, 3 to 5 minutes per side for medium-rare (125 degrees).
- Transfer steak to a cutting board. Slice butter into coins and place them on the steak to melt slightly. Let steak rest for 5 minutes while you prepare the tomatoes.
- Roughly chop tomatoes and place in a bowl with scallions, basil, a pinch of salt and pepper, a drizzle of olive oil and a squeeze of lemon juice. Toss well, adding more salt or lemon juice, or both, to taste.
- Slice the steak thinly, across the grain, and serve with the charred tomato mixture spooned on top. Garnish with more chives and torn basil, if you like.
FLANK STEAK WITH SMOKED PAPRIKA RUB
Make and share this Flank Steak With Smoked Paprika Rub recipe from Food.com.
Provided by Flexi Cherkov
Categories Steak
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine dry ingredients and rub all over steaks.
- Cover and put in refrigerator for about 45 minutes.
- In the meantime get your grill going. Bank your fire on one side.
- Sear over high heat first, then move to cooler side of grill and cook for 3 minutes each side. Longer for more well done.
- Remove from grill and cover for a few minutes with foil.
- Remove foil and cut across the grain and serve.
- Corn on the cob and zucchini go well with this.
Nutrition Facts : Calories 763.7, Fat 38.2, SaturatedFat 15.7, Cholesterol 309, Sodium 3736.2, Carbohydrate 2.9, Fiber 1.6, Sugar 0.4, Protein 97.1
PAN-SEARED RIB EYE STEAK WITH SMOKED PAPRIKA RUB
I picked up a kosher ribeye steak at Trader Joe's last week and pan-seared it using the technique that's become my hands-down favorite: Alton Brown's pan searing method. It turned out so perfectly-- tender and pink on the inside with a brown, spice-laden crust on the outside. The simple smoked paprika spice rub gave it a sweet, barbecued flavor. This is such an easy way to cook up a smoky, juicy ribeye steak without firing up the grill.
Provided by Whats Cooking
Categories Steak
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Bring the steak to room temperature.
- Mix all spices and oil into a thick paste. Rub spice rub mixture onto both sides of the steak.
- Optional: If you have the time, wrap the steak with plastic wrap and allow to sit for 15 minutes or longer at room temperature.
- Put a 10 to 12-inch cast iron skillet in the oven, and heat oven to 500 degrees. When the oven thermometer indicates that it has reached 500 degrees, remove the pan from the oven (do not turn oven off). Transfer quickly to a stovetop burner on high heat.
- Immediately place the steak in the middle of the pan. Cook for 30 seconds without moving. Flip with tongs and cook for 30 seconds on the second side. Quickly remove the pan from the heat and place into the oven. Cook for two minutes on each side for a medium rare steak, or three minutes on each side for a medium steak.
- Transfer steak to a wooden cutting board and make a loose tent of aluminum foil over it. Allow it to rest for a few minutes before serving.
Nutrition Facts : Calories 26, Fat 2.4, SaturatedFat 0.3, Sodium 291.7, Carbohydrate 1.4, Fiber 0.7, Sugar 0.1, Protein 0.3
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- On a work surface, using the flat side of a chef's knife, mash the garlic to a paste with the salt. Scrape the garlic into a small bowl. Stir in the paprika, cayenne and oregano. Gradually stir in the olive oil. Spread the mixture on a large platter, add the steaks and turn to coat, rubbing in the marinade. Let stand at room temperature for 1 to 4 hours or refrigerate overnight.
- Meanwhile, in a medium bowl, mash the butter with the shallot and scallion. Stir in the Valdeón. Scrape the blue cheese butter onto a sheet of plastic wrap and pat it into a 4-inch log. Wrap and refrigerate until firm, at least 30 minutes.
- Light a grill or preheat a grill pan. Scrape some of the marinade off the steaks and grill over a medium-hot fire, turning once, about 8 minutes for medium-rare meat. Slice the butter 1 inch thick, set a pat on each steak and serve.
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- Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.
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- Place flank steak in a resealable gallon ziplock bag. Pour marinade over the top of the steak. Squeeze as much air out of bag and seal. Place in the refrigerator 8 hours to marinate.
- When ready to prepare steak heat your electric smoker to 225 degrees F and prepare according to manufacturer's directions. Place flank steak on smoker and smoke for 1 hour and 30 minutes or until the internal temperature is 135 degree F or your preference of doneness.
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