SPANISH FLANK STEAK

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Spanish Flank Steak image

From a recipe card I have been meaning to try; posting for safe keeping and future use. Steak should be marinated at least 6 hours (not included in prep time).

Provided by AZPARZYCH

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 lbs flank steaks
1/2 cup red wine vinaigrette
2 tablespoons paprika
2 teaspoons ground coriander
2 teaspoons salt
2 teaspoons pepper
1/2 lime

Steps:

  • Place steak in large ziploc bag, add vinaigrette. Seal bag, turn to coat and refrigerate at least 6 hours.
  • Coat grill rack with nonstick spray and preheat to medium high (350-400 degrees F/180-200 degrees C).
  • Remove steak from marinade and discard marinade.
  • In a small bowl combine paprika, coriander, salt and pepper.
  • Rub spice mixture on both sides of steak; coat well.
  • Grill steak 4-5 minutes per side or until thermometer reads 145 F/65 C degrees for medium-rare.
  • Transfer steak to a cutting board and let rest 10 minutes.
  • Thinly slice steak across the grain, drizzle with lime juice and serve.

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