At some point during the quarantine, I came to the realization that I wanted a steak night once a week. With that, I’ve been trying different cuts and experimenting with what works. Marinating flank steak was one that just didn’t work (maybe it does for you, but it didn’t for me). I found this recipe randomly and, as I often do, I made a couple of quick substitutions, noted below. The original recipe suggests some side options, including a horseradish sauce or tomato and arugula.
- Servings 4-5 people
- Prep Time 15 minutes
- Cook Time 8-10 minutes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika (calls for sweet paprika)
- 1 teaspoon kosher salt
- 1/2teaspoon dried oregano
- 1/2teaspoon ground coriander
- 2 cloves fresh garlic, ground into a paste (calls for garlic powder)
- 1/4 teaspoon ground black pepper
- 1 flank steak: 1-3/4 to 2 pounds and about 3/4 inch thick, trimmed of excess fat
- In a small bowl mix together all the spice-paste ingredients.
- Brush the paste evenly over both sides of the flank steak. Let stand at room temperature while you prepare the sauce.
- Pan fry the flank steak over medium-high heat, until cooked to your desired doneness, 3 to 4 minutes per side for medium rare.
- Transfer the steak to a cutting board and let rest for 10 minutes.
- Cut the steak across the grain into ¼-inch-thick slices. Taste the meat and season with more salt and pepper if needed.