Spanish Flank Steak
"From a recipe card I have been meaning to try; posting for safe keeping and future use. Steak should be marinated at least 6 hours (not included in prep time)."
photo by diner524
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄4 lbs flank steaks
- 1⁄2 cup red wine vinaigrette
- 2 tablespoons paprika
- 2 teaspoons ground coriander
- 2 teaspoons salt
- 2 teaspoons pepper
- 1⁄2 lime
directions
- Place steak in large ziploc bag, add vinaigrette. Seal bag, turn to coat and refrigerate at least 6 hours.
- Coat grill rack with nonstick spray and preheat to medium high (350-400 degrees F/180-200 degrees C).
- Remove steak from marinade and discard marinade.
- In a small bowl combine paprika, coriander, salt and pepper.
- Rub spice mixture on both sides of steak; coat well.
- Grill steak 4-5 minutes per side or until thermometer reads 145 F/65 C degrees for medium-rare.
- Transfer steak to a cutting board and let rest 10 minutes.
- Thinly slice steak across the grain, drizzle with lime juice and serve.
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Reviews
-
OMG! This is so good...the meat came out tender and packed full of flavor...I let it marinade overnight...I used recipe #436904 for my red wine vinaigrette...please don't us red wine vinegar...it's not the same thing...the squeeze of lime really takes it over the top...hubby didn't even ask for steak sauce...I broiled my steak in the oven due to bad weather...thanks for posting it...=) -
I finally got around to making this steak after having to change my choice during PAC 2011. This was the first time I have used ground corriander as opposed to the fresh herb, and I didn't care for the flavour of the spice in the dry version. ( To me it didn't taste like the same spice at all.) I also thought that the red wine vinegar was over powering so I would reduce that next time and/or marinate for less time. I liked the zip that the lime and paprika gave to the finished dish. Thanks for posting! -
145F is not medium rare. In fact, it's not even close. If you cook a steak to 145, take it off, let it rest, and cut into it, you will be lucky to have medium well. You might want to correct this. -
Just loved this flank steak!!! I made this as written, making my own "Red Wine Vinaigrette" (which I combined 2 different recipes to my liking) and then followed as written with the dry rub ingredients. I agree with TeresaS, don't use just red wine vinegar, that would be way to strong a flavor on it's own (as it appears another reviewer may have done). We had my DS and his girlfriend over for dinner and she stated that this was her favorite of all the marinated flank steaks I have made since their 3-4 year relationship together and having dinners over here!!! We cooked it to about medium and then served it with twice baked potatoes, green beans and garlic bread, yummy!!! Thank so much for sharing the recipe, I am sure we will make this often!! Congrats again on your football pool win!! -
We had close to two pounds of flank steak and used the same amount of ingredients for the marinade. Put the steak in the refrigerator early in the morning so it would be ready to go for DH to grill for supper. Moist steak with nice fresh flavors from the marinade. Made and reviewed for ZWT 8 - 2012 The Fearless Red Dragons.
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RECIPE SUBMITTED BY
AZPARZYCH
Peoria, 41
<p><span><strong>I am a stay at home mom to two wonderful boys; Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)! I also have two fur babies (cats); Kobee, AJ; we had to put our youngest cat Sly down Jan 2014. :(. I am also married to my best friend, Jeff and have been since April 2005. I love cooking, hate cleaning and will do whatever I can to get out of it! I love grilling and baking. I do most of the grilling at my house, and bake for almost a week straight at Christmas time! I can make or will attempt just about anything, though I rarely make brownies, my husband's are the best! Homemade breads are not my friend, so I am always working on bread baking.</strong></span></p>
<p><span><strong>As for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites. I love to make new meals and try new things; it is hard though because my husband is picky when it comes to veggies (and hates seafood); If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day! Over the past couple years with zaar, I have found tons of new recipes my family normally wouldn’t eat but have been happily surprised with new favorites.</strong></span></p>
<p><span><strong>I love to join in all of the tag games; I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! </strong></span></p>
<p><span><strong>Cooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes. Most of all though are my kids; being home all day with them is fun and challenging, but I wouldn’t trade it for any salary!!</strong></span></p>