Smoked Paprika Flank Steak With Basil Butter Recipe 445 Food

THE BEST MARINATED GRILLED FLANK STEAK RECIPE

Steps:

• To a small food processor add garlic clove, fresh cilantro, red wine vinegar, lime juice, olive oil, smoked paprika, cumin, red pepper flakes, salt, and pepper to taste. Blend until cilantro is finely diced.
• Add flank steak to a large ziplock bag or medium bowl. Pour 3/4 of marinade over steak, reserve remaining marinade for later. Move steak around to cover in marinade. Let sit for 1 hour or overnight (for best results)
• Heat grill to medium high heat, about 375-400 degrees F.
• Spray grill grates with cooking spray or rub down with oil soaked rag.
• Place marinaded flank steak on grill. Grill each side for 4-5 minutes.
• Remove from grill and let rest for 5 minutes to let the juices redistribute.
• Slice and serve with remaining marinade.

SMOKED PAPRIKA FLANK STEAK WITH BASIL BUTTER RECIPE - (4.4/5)

Steps:

• 1. Trim fat from steak. Score both sides of steak in a diamond pattern, making shallow diagonal cuts at 1 inch intervals. Place steak in a resealable bag set in a shallow dish. 2. For marinade, combine vinegar, oil, smoked paprika, and salt. Pour marinade over steak; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain steak, reserving marinade. 3. For charcoal grill, grill steak in the rack of an uncovered grill directly over medium coals for 17 to 21 minutes for medium doneness(160), turning once and basting with reserved marinade halfway through grilling. (For gas grill, preheat grill. Reduce heat to mediu. Place grill on grill rack over heat. Cover and grill as above. 4. Thinly slice the steak diagonally across the grain. Immediately top steak slices with the basil butter. For Basil Butter: In a small bowl combine 1/4 cup butter, fresh basil, garlic, dijon mustard, 1/4 teaspoon smoked paprika, and pepper. Shape mixture into a 1 1/2 inch log and wrap in plastic wrap. Chill for up to 48 hours. Let sit at room temperature for 20 minutes before using.

PAN-SEARED RIB EYE STEAK WITH SMOKED PAPRIKA RUB

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.

FLANK STEAK PAPRIKA

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.

FLANK STEAK WITH SMOKED PAPRIKA RUB

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.

GRILLED FLANK STEAK WITH WORCESTERSHIRE BUTTER

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.