Grilled Smoky Paprika Flank Steak

Grilled Smoky Paprika Flank Steak

Smoky paprika rub and a hot grill give flank steak a charred crust and juicy, pink center.

Total 1 hr 30 min Makes 4 servings Calories 320/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Red meat

This flank steak gets a bold rub of smoked paprika, garlic, and brown sugar before hitting a hot grill for a deeply charred crust. Resting and slicing against the grain keep every bite tender, making it a solid choice for weeknight dinners or weekend cookouts. Serve it sliced over salads, tucked into tacos, or alongside grilled vegetables.

Ingredients

  • 1 1/2 pounds flank steak
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice, freshly squeezed
  • 2 cloves garlic, minced

Method

  2. In a separate bowl, combine the olive oil, lime juice, and minced garlic. Rub this mixture over both sides of the flank steak, then coat evenly with the spice blend, pressing it into the meat.

  3. Cover the steak and let it marinate at room temperature for 30 minutes, or refrigerate up to 4 hours for deeper flavor.

  4. Preheat a grill to high heat, about 450°F to 500°F, and scrape the grates clean.

  5. Remove the steak from the marinade, letting excess drip off, and place it on the hottest part of the grill.

  6. Grill the steak for 5 minutes, then flip and grill another 4 to 5 minutes for medium-rare, until a deep char forms and the internal temperature reaches 130°F to 135°F.

  7. Transfer the steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.

  8. Slice the steak thinly against the grain and serve immediately.

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★ 4.7 (1)

Grilled Smoky Paprika Flank Steak

This flank steak gets a bold rub of smoked paprika, garlic, and brown sugar before hitting a hot grill for a deeply charred crust. Resting and slicing against the grain keep every bite tender, making it a solid choice for weeknight dinners or weekend cookouts. Serve it sliced over salads, tucked into tacos, or alongside grilled vegetables.

1 hr 30 min 4 servings 320 cal

Ingredients

  • 1 1/2 pounds flank steak
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice, freshly squeezed
  • 2 cloves garlic, minced

Method

  1. 1

    In a small bowl, whisk together the smoked paprika, brown sugar, garlic powder, onion powder, cumin, salt, black pepper, and cayenne.

  2. 2

    In a separate bowl, combine the olive oil, lime juice, and minced garlic. Rub this mixture over both sides of the flank steak, then coat evenly with the spice blend, pressing it into the meat.

  3. 3

    Cover the steak and let it marinate at room temperature for 30 minutes, or refrigerate up to 4 hours for deeper flavor.

  4. 4

    Preheat a grill to high heat, about 450°F to 500°F, and scrape the grates clean.

  5. 5

    Remove the steak from the marinade, letting excess drip off, and place it on the hottest part of the grill.

  6. 6

    Grill the steak for 5 minutes, then flip and grill another 4 to 5 minutes for medium-rare, until a deep char forms and the internal temperature reaches 130°F to 135°F.

  7. 7

    Transfer the steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.

  8. 8

    Slice the steak thinly against the grain and serve immediately.