- 4 tsp extra virgin olive oil, (20 ml)
- 1/2 clove(s), medium garlic clove(s), finely chopped
- 1/4 tsp paprika, (1 ml) sweet Spanish variety (pimenton)
- 1/4 tsp dried oregano, (1 ml) crumbled
- 1/8 tsp ground cumin, (0.5 ml)
- 1 tsp kosher salt, (5 ml) divided
- 1/8 tsp black pepper, (0.5 ml) freshly ground
- 1/4 tsp black pepper, (1 ml) freshly ground
- 12 oz uncooked lean flank steak, (340 g)
- 1 pound(s) uncooked eggplant(s), (450 g) baby variety, cut in half crosswise
- 2 medium sweet red pepper(s), cut into 1 1/2-inch strips
- 2 medium uncooked onion(s), yellow variety , cut into 1/4-inch-thick slices
Preheat grill to medium-high heat.
In a small bowl, stir together oil, garlic, paprika, oregano, cumin and 0.5 ml (1/8 tsp) each salt and pepper; set aside.
Season steak with 2 ml (1/2 tsp) salt and 0.5 ml (1/8 tsp) pepper (optional – season with a little paprika, oregano and cumin as well). Season vegetables with remaining 1/4 tsp salt and remaining 0.5 ml (1/8 tsp) pepper. Grill steak, turning once, 12 minutes for medium-rare or longer if desired. Grill vegetables, turning occasionally, until tender, 10-12 minutes.
Transfer steak to a cutting board; let rest 5 minutes (use a cutting board with a drip groove, to collect juices, or let rest on a plate).
Thinly slice steak against grain and arrange steak and vegetables on a serving platter; drizzle with any accumulated steak juices and reserved oil mixture.
Serving size: 85 g (3 oz) steak and 1/4 of vegetables
- Steak and vegetables can also be grilled in a well-ventilated kitchen, on a well-seasoned grill pan over medium-high heat, 10-12 minutes, turning once, for medium-rare and tender vegetables. A grill basket will help keep onions from falling through grill grates. Alternatively, run a metal or wooden skewer lengthwise through slices to prevent them from falling apart (soak wooden skewers in warm water for 20-30 minutes before using to prevent burning). Look for Spanish paprika (pimenton de la vera) in Spanish grocery stores, gourmet markets, or online. The sweet variety (dulce) is called for here, but you can use the spicy version (picante), if you prefer. Oregano and cumin are classic ingredients in chimichurri, a sauce that is often served in Argentina over grilled meat. Here, we use them, with Spanish paprika, to make a quick, delicious flavoured oil for drizzling. Crumbling the oregano with your fingers before using helps release more flavour. A typical asado includes a variety of cuts of beef and chorizo (seasoned pork and beef sausages). Here we use flank steak, a cut that’s both flavourful and lean.