Spanish Flank Steak
Elevate your grilling game with this bold and flavorful Spanish Flank Steak recipe, featuring 1.5 pounds of tender flank steak marinated in a robust blend of smoked paprika, garlic, olive oil, red wine vinegar, and zesty lemon juice. This quick and easy recipe, with just 15 minutes of prep time, transforms a simple cut of meat into a mouthwatering centerpiece bursting with smoky, tangy, and earthy flavors. Perfectly seasoned with cumin, oregano, and a touch of black pepper, the steak is grilled to juicy perfection and served thinly sliced for ultimate tenderness. Garnish with fresh parsley for a pop of color and serve alongside roasted potatoes or a crisp salad for an unforgettable Spanish-inspired feast. Whether you're preparing a weeknight dinner or entertaining guests, this dish offers restaurant-quality results in just 10 minutes on the grill!
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 3 tablespoons olive oil
- 2 teaspoons paprika (preferably smoked)
- 4 cloves garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
In a small bowl, whisk together olive oil, paprika, minced garlic, red wine vinegar, ground cumin, dried oregano, kosher salt, black pepper, and lemon juice to create the marinade.
Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature.
Preheat a grill or grill pan to medium-high heat. Lightly grease the grates with oil to prevent sticking.
Remove the steak from the marinade, allowing any excess to drip off, and place it on the hot grill. Discard the used marinade.
Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness (130°F for medium-rare, 140°F for medium).
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the flank steak thinly against the grain to achieve tender slices.
Optionally, garnish with chopped parsley before serving. Serve warm with your favorite sides, such as roasted potatoes, grilled vegetables, or a fresh salad.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.3 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 123 mg | 9% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2290 mg | 49% | |
*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.
