Best Smoked Paprika Flank Steak With Basil Butter Recipes

Flank Steak With Smoked Paprika Rub image

Provided by Flexi Cherkov

Categories Steak

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 tablespoons smoked sweet paprika
2 tablespoons kosher salt
3 teaspoons fresh ground black pepper
4 (1 lb) flank steaks (about 1 Lb each)

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.

Nutrition Facts : Calories 763.7, Fat 38.2, SaturatedFat 15.7, Cholesterol 309, Sodium 3736.2, Carbohydrate 2.9, Fiber 1.6, Sugar 0.4, Protein 97.1

Pan-Seared Rib Eye Steak With Smoked Paprika Rub image

Provided by Whats Cooking

Categories Steak

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 5

1 boneless rib-eye steak (1 1/2-inch thick)
1 teaspoon smoked sweet paprika
1/4 teaspoon kosher salt (if using kosher meat) or 1/2 teaspoon kosher salt (if you're using non-kosher meat)
1 teaspoon fresh ground black pepper
1 teaspoon olive oil

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.

Nutrition Facts : Calories 26, Fat 2.4, SaturatedFat 0.3, Sodium 291.7, Carbohydrate 1.4, Fiber 0.7, Sugar 0.1, Protein 0.3

Smoked Paprika Flank Steak With Basil Butter Recipe - (4.4/5) image

Provided by mytastytreasures

Number Of Ingredients 13

Basil Butter:
1 1/2 pounds flank steak
1/4 cup balsamic vinegar
2 Tablespoons cooking oil
2 teaspoons smoked paprika
1/2 teaspoon Kosher or sea salt
1 recipe Basil Butter
1/4 cup softened butter
2 tablespoons fresh snipped basil
1 clove garlic, minced
1/2 teaspoon dijon mustard
1/4 teaspoon smoked paprika
1/4 teaspoon feshly ground black pepper

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.