Spanish Flank Steak

1. 1

   Place steak in large ziploc bag, add vinaigrette. Seal bag, turn to coat and refrigerate at least 6 hours.

2. 2

   Coat grill rack with nonstick spray and preheat to medium high (350-400 degrees F/180-200 degrees C).

3. 3

   Remove steak from marinade and discard marinade.

4. 4

   In a small bowl combine paprika, coriander, salt and pepper.

5. 5

   Rub spice mixture on both sides of steak; coat well.

6. 6

   Grill steak 4-5 minutes per side or until thermometer reads 145 F/65 C degrees for medium-rare.

7. 7

   Transfer steak to a cutting board and let rest 10 minutes.

8. 8

   Thinly slice steak across the grain, drizzle with lime juice and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.