FLAT IRON STEAK WITH TANGO SAUCE

Flat Iron Steak with Tango Sauce image

Provided by Sandra Lee

Time 16m

Yield 6 servings

Number Of Ingredients 10

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1 pound flat iron steak or top blade steak
1 teaspoon paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh cilantro leaves
3/4 cup chopped fresh parsley leaves
2 tablespoons minced garlic
1/4 cup red wine vinegar
2 tablespoons lemon juice
1/3 cup olive oil

Steps:

Remove the steak from the refrigerator about 20 minutes before cooking, so that it can come to room temperature. This will help the steak cook more evenly. Preheat a grill pan or outdoor grill over medium-high heat.
In a small bowl combine the paprika, salt and pepper. Generously season the steak with the spice mix. Put on the grill pan and cook until medium-rare, about 4 minutes on each side. Remove from the pan to a cutting board and allow to rest for 5 minutes. Slice against the grain into 1/2-inch thick strips and arrange on a serving platter. Serve topped with tango sauce.
Tango Sauce:
Put all the ingredients, except the olive oil, in the bowl of a food processor or blender and pulse to combine. With the machine running, stream in the olive oil until well incorporated. Serve with the steak.