Flank Steak Paprika – a delicious recipe with paprika, coarse salt, ground black pepper, flank steaks, unsalted butter, paprika. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Prepare the dry rub in a small bowl.
2
Massage the rub over the steaks and let sit at room temperature for 30 minutes.
3
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.
4
Remove from heat and stir in the vinegar or lemon juice and keep warm.
5
Fire up the grill for a two-level fire, one on high heat and one on ,medium heat.
6
Grill the steak over high heat for 2 1/2 to 3 minutes per side.
7
Move the heat to medium heat and grill for 2 1/2 to 3 minutes per side for medium rare.
8
Let the steaks sit loosely covered with foil for 5 minutes.
9
Slice thinly across the grain and serve with butter dripped over the slices.
324
kcal
Calories
28
g
Fat
12
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon smoked paprika, 1 tablespoon coarse salt (kosher or sea), 1 ½ teaspoons ground black pepper, 1 14 lbs flank steaks, and more.
Yes, Flank Steak Paprika falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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