Parreira Flank Steak
Elevate your grilling game with Parreira Flank Steak, a flavor-packed dish that takes its cues from bold Mediterranean and Latin-inspired flavors. This recipe combines a zesty marinade of olive oil, red wine vinegar, bright orange juice, and a fragrant blend of smoked paprika, garlic, and oregano to tenderize and infuse the steak with irresistible depth. Whether grilled to a perfect medium-rare or cooked to your liking, this steak is finished with a garnish of fresh parsley and served alongside lemon wedges for a tangy citrus kick. Ideal for summer cookouts or cozy dinners, this quick-to-prep recipe (ready in just 35 minutes, including cook time) is as simple as it is impressive. Serve it with roasted vegetables, a crisp salad, or warm flatbreads to round out this flavorful feast! Keywords: Parreira flank steak, grilled steak recipe, citrus marinade, Mediterranean steak, easy dinner ideas.
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Recipe Information
Ingredients
- 2 pounds flank steak
- 0.33 cup olive oil
- 2 tablespoons red wine vinegar
- 3 tablespoons orange juice
- 4 pieces garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 0.5 teaspoon red chili flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
In a medium bowl, whisk together the olive oil, red wine vinegar, orange juice, minced garlic, paprika, smoked paprika, dried oregano, kosher salt, black pepper, and red chili flakes (if using) to create the marinade.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well-coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours or overnight for maximum flavor.
Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat it dry with paper towels to remove excess marinade.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the flank steak for 4-6 minutes per side, or until it reaches your desired level of doneness (125°F for medium rare, 135°F for medium). Use a meat thermometer for accuracy.
Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain to ensure tenderness.
Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
2963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.3 g | 261% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 4253 mg | 185% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.4 g | ||
| Protein | 267.1 g | 534% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 162 mg | 12% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3204 mg | 68% | |
*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.
