Flank Steak with Smoked Paprika Rub
Elevate your grilling game with this flavorful Flank Steak with Smoked Paprika Rub, a fuss-free recipe that delivers bold, smoky, and perfectly balanced flavors in every bite. This dish features a tender pound of flank steak coated in a vibrant mix of smoked paprika, garlic powder, cumin, and oregano, accented with a dash of lemon juice for brightness. The quick, 15-minute prep time and simple cooking technique make it ideal for weeknight dinners or easy entertaining. Whether seared to perfection on a hot grill or in a cast-iron skillet, this steak is juicy, tender, and packed with smoky spices, creating an irresistible crust. Serve it sliced thinly against the grain and garnish with fresh parsley for a stunning presentation, pairing beautifully with roasted vegetables, creamy mashed potatoes, or a crisp salad. Whether you're a seasoned grill master or a beginner, this recipe is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound (approximately 450g) flank steak
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1.5 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Remove the flank steak from the refrigerator and let it come to room temperature for about 20-30 minutes before cooking. This helps the steak cook more evenly.
In a small bowl, combine smoked paprika, garlic powder, ground cumin, dried oregano, kosher salt, and black pepper. Stir to create the rub.
Pat the flank steak dry with paper towels, then drizzle the olive oil on both sides of the meat. Rub the oil evenly over the steak.
Sprinkle the spice rub generously over both sides of the steak, pressing it in gently with your hands to form an even coating.
Heat a grill or cast-iron skillet over medium-high heat until very hot. If using a grill, oil the grates slightly to prevent sticking.
Place the seasoned flank steak on the hot grill or skillet. Cook for 4-5 minutes on each side for medium-rare, or adjust the cooking time based on your desired level of doneness. Use a meat thermometer to check the internal temperature (125°F for rare, 135°F for medium-rare, 145°F for medium).
Remove the steak from the heat and place it on a cutting board. Let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain at a slight angle. This ensures tender slices.
Drizzle the sliced steak with fresh lemon juice and, if desired, garnish with chopped parsley for added freshness.
Serve immediately with your choice of side dishes, such as roasted vegetables, mashed potatoes, or a crisp green salad.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 410 mg | 136% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.0 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1565 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
